JKG Around the World Baklava
This is a recipe Jewish Kids Groups students love to make in the program’s cooking class and at home with their parents. Almost all of the steps are child friendly.
- 1 cup walnuts
- 2 teaspoons cinnamon
- ¼ cup sugar
- 2 sticks butter
- 1 box phyllo dough, defrosted
- ¾ cup honey
- ¾ cup water
- ¾ cup sugar
- Crush the walnuts. You can do this with a food processor or have your young chef crush them by hand in a sandwich bag with a rolling pin. Mix the nuts with sugar and cinnamon.
- Preheat the oven to 350 degrees. Melt the sticks of butter and use a pastry brush to paint the inside of a 9-by-13-inch pan. Lay one layer of dough and brush the top with butter. Repeat this until you have 6 or 7 layers of dough. Place half of the nut mixture on top and spread it evenly. Once spread, continue the process of laying sheets of phyllo dough and buttering them (4 or 5 more layers in total). Spread the second half of the nut mixture and lay (and butter) the final set of 6 or 7 layers of phyllo dough. Cut into pieces diagonally as you see fit, but make sure the cuts go all the way through so your syrup can cover the sides of each piece.
- Bake for 45 minutes. During the last 5 to 10 minutes of baking combine the sugar, honey and water for the syrup in a saucepan. Bring to a boil and let it boil for ten minutes till it thickens a bit. Once done, drizzle it over your pastry. Cool and serve.
- Photo from Wikimedia Commons.