And delivery time is?And where is the recipe? And why aren't I eating any right now?
Come on kathie, that baklava looks incredible --you can't post a gorgeous picture like that without the recipe!
Sorry Bugs and 007. Got so excited at remembering how to post, and THEN how to add a picture ... I forgot the recipe. sigh. Rather unorthodox method, but I am here to tell you this has been 'blessed' by my mom and by my sister, and it works.Baklava1 lb walnuts or pecans finely chopped (I used half and half)1/3 cup sugar1 tsp ground cinnamon1/2 tsp ground cloves1/2 tsp nutmeg1 lb phyllo (Note, I used the box w/two rolls of phyllo in it, you only use ONE roll, and it's already trimmed to size) 20 sheets per roll.1 lb unsalted butter, clarified, melted and warm - divided into thirdsCombine nuts, sugar and spices (a job for the food processor). Place 7 phyllo sheets in a buttered 13X9X2" pan. Add half the nuts. Ladle 1/3 of the melted butter over nuts. (note you are NOT buttering each sheet of phyllo). Add 6 sheets of phyllo (not buttered). Add remaining nuts. Pour another 1/3 of the butter over. Add top crust of 7 sheets of phyllo. Score into diamonds or squares. Pour remaining butter over. Bake in 350 oven for 50 minutes. While baklava is baking, make syrup. Syrup:1 cup sugar1 cup water2 sticks cinnamon1/2 cup honey1 whole lemon, cut in half1 tsp pure vanilla extractCombine all ingredients and gently boil for 20 minutes. Remove from heat.Pour warm syrup over hot baklava. Let stand minimum of 4 hours or overnight. Store in air-tight containers in a cool plce; it will keep for several weeks if you hide it from the family. Freezes well (like up until wedding time); thaw to room temperature and serve. Serves 24 (I like the pieces smaller, so I get more yield .. I cut and serve in cupcake liners). Opa!