For National Baklava Day I wanted to find you all a different kind of recipe so here for you is a slight twist on the traditional baklava
This recipe is easy to make it is a sugar cookie crust, but tastes similar to the real thing!
Baklava is a sweet dessert made with layers of butter-drenched pastry, spices and nuts. Honey-lemon syrup is poured over the baked warm pastry and left to soak and the dessert is traditionally cut into triangles.
This great recipe is brought to you by bettycrocker.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need to make these bars from the website
- Prep Time 25 MIN
- Total Time 2 HR 50 MIN
- Servings 24
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon grated lemon peel
- 1 egg
- 1 1/2 cups chopped walnuts
- 1/3 cup granulated sugar
- 1/4 cup butter or margarine, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 frozen mini fillo shells (from 2.1-oz package)
- 1/3 cup honey
- 2 tablespoons butter or margarine, softened
- 1 tablespoon packed brown sugar
- 1/2 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 5 tablespoons honey
November 17 is National Baklava Day
Here are today’s five thing to know about Baklava:
- Baklava is the ancestor of strudel.
- It was brought to Hungary by Turkish invaders in the 16th century.
- A dessert cake of Turkey, Greece and the Middle East, created sometime before the 16th century.
- Baklava consists of 30 or more sheets of phyllo dough brushed with lots of butter, and layered with finely chopped pistachios, walnuts, and/or almonds.
- After baking, a syrup of honey, rose water and lemon juice (sometimes spiced with cinnamon, cardamom, cloves, etc) is poured over the pastry and allowed to soak in.
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