Virginia Sauers Baklava Pt 2 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
See part 1,
Directions:
Sprinkle with 1 heaping teaspoonful nut mixture. Fold in sides 1/2 inch to
seal. Roll up as for jelly roll. Place seam side down in buttered pan.
Repeat with remaining ingredients. Brush tops with clarified butter.
Bake pastries: Place pan on center shelf of oven and bake until golden
(about 20 minutes). Transfer to wire rack. Drizzle 2 teaspoonsful honey
syrup over each pastry. Set aside to cool.
Yield: 64 pastries
NB: Baklava can be frozen for up to 6 months.
Posted to EAT-L Digest by Mary Hathaway on Mar 10,
1998
Source from luhu.jp
seal. Roll up as for jelly roll. Place seam side down in buttered pan.
Repeat with remaining ingredients. Brush tops with clarified butter.
Bake pastries: Place pan on center shelf of oven and bake until golden
(about 20 minutes). Transfer to wire rack. Drizzle 2 teaspoonsful honey
syrup over each pastry. Set aside to cool.
Yield: 64 pastries
NB: Baklava can be frozen for up to 6 months.
Posted to EAT-L Digest by Mary Hathaway
1998
Source from luhu.jp
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