Greek Salad & Baklava
March 08, 2011
red wine vinegar
Tear/chop/slice all the veg and put into a bowl. Sprinkle some red wine vinegar and twice that of olive oil over the salad and give it a toss. Add the dried oregano and give it another toss. Serve with pita bread and a chicken kabob.
Preheat oven to 350˚
Mix the walnuts, sugar, and cinnamon together in a bowl. I just eyeball my jam, but make the sugar to cinnamon ratio about the same as how you would cinnamon buns or snickerdoodles.
In a dish size of your choice, put 3 layers of phyllo down. Paint the melted butter all over the layer, but not too heavily. sprinkly a light layer of your walnut mixture. Repeat this until you have a stack of deliciousness.
Cut the baklava into diamonds (or triangles) and stick a clove in each.
Bake in the oven for 25 minutes.
In the mean time, make a simple syrup. Which is just 2 parts sugar to 1 part water. Gently melt it over a low heat just until it's clear. The syrup has to cool before you can pour it over the fresh, hot baklava.
Hot pie = cold syrup
Cold pie = hot syrup
That is the secret to any syrup-on-the-dessert action or it will not soak it up.
When the 25 minutes is up, take the baklava out of the oven and pour a generous amount of syrup over the baklava. Again, I don't have measurements because I'm just eyeballing things, but if you absolutely need to, look up a proper recipe.
Let that sticky icky cool and EAT!