Baklava # 1
1 sheet puff pastry (from a 17 1/4-ounce package), thawed
1 cup chopped walnuts
1/4 cup confectioners' sugar
1/4 cup (1/2 stick) butter, melted
2 tablespoons light corn syrup
2 tablespoons honey
1 teaspoon fresh lemon juice
Preheat the oven to 400 degrees F. On a lightly floured surface, roll out the puff pastry sheet to a 10-inch square, then cut into 2-inch squares; place on a baking sheet. In a small bowl, combine the walnuts, sugar, and butter; mix well. Spoon evenly onto the center of each square. Bake for 12 to 14 minutes, or until the pastry is golden. In a small bowl, combine the corn syrup, honey, and lemon juice; mix well. Brush the honey mixture evenly over the tops of the hot pastry squares. Allow to cool on wire racks and serve, or loosely cover until ready to serve.
Yields: 25 squares
NOTE: Traditionally, baklava is made in a diamond shape, but any shape you make it, it's sure to please.
Baklava # 2
1 pkg. Phyllo dough thawed
2 cups finely chopped walnuts
2 1/2 cups sugar
2 tsp. ground cinnamon
1 1/2 sticks margarine, melted (start with 1 stick and see if you need the other 1/2)
1 cup water
1/2 cup honey
1 Tblsp lemon juicePreheat oven to 350 degrees. Mix walnuts, 1/2 cup sugar and cinnamon. Brush 9 X 13 pan with margarine. Unfold dough. Remove 2 sheets leaving remaining dough covered with plastic or a damp towel. Place sheets in bottom of pan and fold edges in neatly. Brush the top sheet with margarine.
Repeat, layering 2 sheets and margarine 3 times making a total of 4 layers. Sprinkle 3/4 cup walnut mixture over sheets. Repeat layering of 2 sheets, margarine, and remaining walnut mixture. Repeat layering of 2 sheets and margarine until all sheets are used. Fold edges of top 2 sheets under to form smooth top. Use sharp knife to cut lines in top layers of dough, 2 inches apart lengthwise and crosswise, to form squares. Score each square in half diagonally to form triangles. Bake 45 minutes. To prepare syrup, while baklava is baking, in saucepan mix remaining sugar, water, honey and lemon juice. Heat to a boil. Cook over low heat 10 minutes. Cool 30 minutes. Gradually pour syrup over hot baklava. Let cool 2 hours. Cut on score marks.
This makes about 48 triangles.
Baklava # 3
17 1/4 oz. pkg frozen phyllo pastry -- thawed
1 1/4 cups butter -- melted
1 1/4 cups flaked coconut -- lightly toasted
1/2 cup finely chopped macadamia nuts -- toasted
1/2 cup finely chopped pecans
1/2 cup brown sugar -- firmly packed
1 tsp ground cinnamon
1 cup sugar
1/4 cup water + 1/4 c. lemon juice
2 tsps grated lemon rind
1/4 cup honey
Butter a 13- x 9- x 2-inch baking pan. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Cover phyllo with a slightly damp towel. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter. Combine coconut, macadamia nuts, pecans, brown sugar, and cinnamon; stir well. Sprinkle one-third of nut mixture over phyllo in pan. Top with 10 sheets of phyllo, brushing each sheet with melted butter. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with buttered phyllo. Cut into diamond shapes, using a sharp knife. Bake at 350 degrees for 40-45 minutes or until top is browned. Let cool completely.
Combine 1 cup sugar, water, and lemon juice lemon rind, and honey in a medium saucepan. Bring to a boil; reduce heat, and simmer 5 min. Remove from heat; drizzle syrup over baklava. Cover and let stand at room temperature 24 hours.
Yield: about 3 dozen.
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