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Maria's Not so Sweet Baklava

Before you jump to Maria's Not so Sweet Baklava recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Can Help You Stay Fit As Well As Healthy.

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Nuts as well as various seeds is a much better option when you are looking for a quick snack to enjoy. You will come to find that these snack items are loaded with Omega-3 and Omega-6, although some nuts and seeds will have a lot more than others. Your body will use these types of fatty acids as a foundation for creating hormones which your body demands to stay healthy. One thing you may not realize is that a variety of hormones that you need will only be able to be created when you have these kinds of fatty acids.

For those of you who want to begin living a much healthier life the tips above will be able to help you do that. Something that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to maria's not so sweet baklava recipe. You can have maria's not so sweet baklava using 15 ingredients and 14 steps. Here is how you do it.

The ingredients needed to prepare Maria's Not so Sweet Baklava:
  1. You need Dough
  2. You need 2 box Phyllo Dough
  3. Take 1 Very Sharp Knife without serrated edges
  4. Get Filling
  5. Take 2 lb Walnuts
  6. Get 2 tbsp Sugar
  7. Get 2 tbsp Cinnamon
  8. Get Spreading between layers
  9. Use 3 stick Unsalted Sweet Melted Butter
  10. Get 1 Cooking Brush
  11. Prepare Sugar Water Topping
  12. Use 2 1⁄2 cup Water
  13. Get 1 1⁄2 cup Sugar
  14. You need 5 Whole Cloves
  15. Use 1⁄4 tsp Pure Vanilla
Steps to make Maria's Not so Sweet Baklava:
  1. Preheat oven to 350
  2. Chop up walnuts really fine add the sugar and cinnamon in a bowl and mix together well and set aside.
  3. Use a 1 inch to 1.5 inch thick, flat wide baking pan at least 18"x14" if you don't have one that size you can cut sheets to fit your pan. cutting the sheets all together helps cut down prep time.
  4. Grease the bottom of the pan with cooking brush a light thin coating of melted butter.
  5. For a thin crust use four sheets on bottom of pan. For a thick crust on bottom use 8 sheets. after placing the sheets on the bottom of the pan with a cooking brush, coat the last sheet on top with the melted butter
  6. Sprinkle a thin layer of the walnut mix to the buttered sheets.
  7. Add 4 sheets again and butter the last top sheet again and add again a thin layer of walnut mix. do these steps with both boxes until all sheets are used. but do not butter the very last sheet on top.
  8. Cutting the Baklava is easier when top is not greased.
  9. After cutting the Baklava use the brush to gently grease the top with the melted butter.
  10. Bake Baklava in middle of oven for 20 to 30 min depending on your oven. or until golden brown on top.
  11. While the Baklava is baking, you can make your Sugar water on the stove top.
  12. Add the water, sugar, cloves, and vanilla and let it boil until slightly thick. for about 20 min on medium heat stirring occasionally if not slightly thick add 5 more min to heating. if needed a larger amount of Sugar water just use double the ingredients.
  13. When Baklava is done pour sugar water with spoon into cracks of the cut lines to evenly coat baklava while its still hot. both baklava and sugar water need to be hot for this process. but not boiling hot, 1.5 cups worth of cooked sugar water should be good for a whole pan. but if you like it slightly moist use 2 cups of cooked sugar water.
  14. Enjoy

Fuck it if you open a restaurant I'd call it baklava as Greek desert who cares ;) americans will jump on it. Baklava is just the tip of the iceberg—on a recent trip to Istanbul, I fell in love with the country's vast range of desserts, while developing a far deeper Baklava was just as ubiquitous as I'd anticipated, though not all brands are created equal. It's always best eaten fresh (I certainly wouldn't recommend. Many recipes caution that, since the sweet Middle Eastern pastry "is very rich and sweet", in the words of the great Claudia Roden, "portions should be very small". A friend bought me a variety of baklava from Lebanon.

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