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Results 41 - 50 of 205 for baklava
Place phyllo leaves in refrigerator until ready for use. Cut sheets in half crosswise; (put 1/2 in refrigerator). Butter the bottom of a 13 ...
Drain pineapple and save syrup. ... thick syrup. When Baklava is baked, spoon hot syrup ... top. Cool and cut into diamond shapes at markings.
43. GREEK BAKLAVA
Boil above to 228 degrees. Cool. Brush 13 x 9 x 2 inch pan with butter. Place 6 filo sheets in pan brushing each sheet with melted butter. ...
44. GREEK BAKLAVA
Mix in saucepan and boil 10 minutes. Set aside. Melt 1 pound (4 sticks) butter. In greased 11"x18" deep pan. Each layer: 1 fillo dough, ...
Drain pineapple as much as ... thick syrup. When Baklava is baked, spoon the hot ... cut into diamond shapes at markings. Makes 1 large Baklava.
46. BAKLAVA
Thaw Phyllo in refrigerator for two days. Unfold leaves on damp towel and cover unused sheets with damp towel. Chop nuts finely and add ...
Drain pineapples, saving syrup. In ... to a thick syrup. Spoon syrup over finished baklava while both are still hot. Cool and cut at markings.
48. GREEK BAKLAVA
Mix walnuts with cinnamon. Grease ... syrup over cold baklava. Let stand overnight before removing from pan for ... absorbed. Makes 75 pieces.
Butter a 12x17 inch pan ... together for about 30 minutes until it reaches syrupy consistency. Pour warm syrup over warm Baklava. Makes 5 dozen.
Preheat oven to 350°F. Drain pineapple and reserve syrup. In mixing bowl combine cream cheese, ricotta, 1/2 cup sugar, 2 egg yolks, lemon ...
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