This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!
Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.
1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.
Check out the rest of the recipe at Nastaha’s Kitchen
1 loaf of sourdough French bread
1/2 lb. ground grass-fed beef (see resources)
salt, pepper, garlic, and rubbed sage (in generous proportions) (find organic bulk spices)
4 oz swiss cheese, shredded
1 C. milk
4 eggs from pastured hens
1 tsp. cinnamon
1 tsp. vanilla
Directions : View recipe directions on foodrenegade.com
National Sandwich Day is observed annually on November 3. The sandwich is believed to be the namesake of John Montagu, 4th Earl of Sandwich, following the claim that he was the inventor of the sandwich.
While the modern sandwich is believed to be named after John Montagu, the exact circumstances of it’s invention and original use are the subject of debate. There is a rumor in a contemporary travel book titled Tour to London, by Pierre Jean Grosley, that formed the popular myth that bread and meat sustained Lord Sandwich at the gambling table. It is said that Lord Sandwich was a very conversant gambler and did not take the time to have a meal during his long hours playing at the card table. When hungry, he would ask his servants to bring him slices of meat between two slices of bread. This practice was a habit which was well known to his gambling friends who soon began to order “the same as Sandwich”, and from this, the sandwich was born.
N.A.M. Rodger, who wrote Sandwich’s biography, suggests that because of Sandwich’s commitment to the navy, politics and the arts the first sandwich was more likely to have been consumed at his work desk.
Before being known as sandwiches, the food seems to simply have been known as bread and meat or bread and cheese.
Credit: National Calendar Day