Recipes

Summary

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This recipe is from Gil Marks' "The World of Jewish Entertaining" (Simon & Schuster, 1998). Baklava, which means "sweet-of-a- thousand-layers," is traditionally enjoyed on Purim although it is part of Middle Eastern cuisine throughout the year. Baklava represents the layers of secrets hidden in the Purim story. While it is often baked in sheets of phyllo dough and cut into squares once finished, this version, where the pastries are individually baked, is adapted for the holiday so they will hold up well when placed in the traditional Purim gift baskets.

Individual Baklava

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Extract

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Recipes

2 cups sugar (divided)

1 cup water

2 (3-inch) cinnamon sticks or 1 teaspoon ground cinnamon

2 tablespoons fresh lemon juice (optional)

4 cups (about 1 pound) finely chopped almonds, walnut, pistachios or any combination

2 teaspoons ground cinnamon

1 pound phyllo dough, cut in half crosswise

1 cup (2 sticks) unsalted butter or margarine, melted (about)

To make syrup: In saucepan, stir 2 cups sugar and water over medium-low heat until sugar dissolves. Stop stirring, increase heat to medium-high and bring to a boil. Add cinnamon sticks and, if desired, lemon juice and simmer until slightly thickened, about 10 minutes. Let cool and refrigerate at least 8 hours.

To make filling: In bowl, combine nuts, r...

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