Archive for December, 2014


Baklava made at the Bake Krazy Bake Shop


1 lb of Phyllo Dough
1 Cup Melted Butter
1/3 Cup Sugar
2 Tablespoons Cinnamon
1 lb of Chopped Walnuts


1 Cup of Water
1 Cup Sugar
1 Cup HoneyIMG_4543
2 Tablespoons Lemon Juice

Roll out the Phyllo Dough and cover with a damp Towel so the dough will not dry out while building the
Baklava. Spray a 9″ x 13″ baking pan with Pam (or lightly grease)

Mix the Sugar, Cinnamon and fine chopped Walnuts and set aside

Place a sheet of Phyllo Dough in the bottom of the pan. Using a pastry brush, brush the dough with butter and
press it lightly to fit in the pan, Continue until you have completed two sheets. At this time place and brush another
sheet then spread a thin layer of your sugar nut mixture. Continue to repeat the nut mixture and two butter sheets
until the nut mixture is used up. The top layer should be approximately 6 to 8 sheets thick, each sheet individually
buttered, including the top.

Place the pan into the freezer and allow the buttered Phyllo Dough to harden up. This may take 10 – 15 minutes.
Preheat your oven to 350. Pull the pan from the freezer and using a sharp knife make a slice all the way through from
corner to corner. Continue cutting, criss-crossing until you have diagonal pieces.

Place the Pan into the oven on the center rack and allow to bake 30-35 minutes (Top layer should be Medium Brown Color)

While the Baklava is baking make the syrup. Combine the water, sugar, honey and lemon juice into a saucepan.
Bring to a boil, then reduce and allow to simmer, reducing to 1/2 its volume. Allow the mixture to cool once completed.

When the baking process is complete, pull the pan and pour the Syrup evenly onto the hot baked Baklava. Allow to cool
at least 4 hour before serving. Enjoy

Chef Brian Klauss

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