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Chef Tom serves up Baklava in honor of SLC Greek Festival

SALT LAKE CITY, Utah (ABC 4 Utah) - Chef Tom Woodbury makes Baklava to celebrate the Salt Lake City Greek Festival.
SALT LAKE CITY, Utah (ABC 4 Utah) - Chef Tom Woodbury makes Baklava to celebrate the Salt Lake City Greek Festival.

The Fillo cup
8 oz premade Fillo dough
1/2 cup unsalted butter – melted

The Filling:
1 cup walnuts
1 cup blanched almonds
1/2 cup sugar
2 Tbs melted butter
1/2 Tsp Cinnamon
1/4 Tsp Nutmeg
1/4 Tsp Lemon Zest

The syrup:
1 cup granulated sugar
3/4 cup water
1 tsp lemon juice
2 drops orange oil (or 1 tsp orange extract)

Carefully brush 10 sheets of fillo dough with butter, creating a 10 layer sheet thick pastry. Place a damp towel on the fillo sheets not being used to prevent them from drying.

Cut the fillo dough into 3″ squares (12 squares per sheet) using either kitchen shears or a pizza cutter. Repeat process creating one additional 10 layer thick pastry. (you may have a few extra fillo sheets).

Put the fillo squares into a mini cupcake pan, pressing the sheets all the way to the bottom of the cupcake pan.

Combine the walnuts, almonds, sugar, butter, cinnamon, nutmeg, and lemon zest in a food processor, and pulse until the nuts are coarsely ground.

Spoon the nut mixture directly into the fillo cups. Bake at 350 until the fillo cups are browned (30-40 minutes).

While the cups are baking, combine the sugar, water, lemon juice and bring to a boil. Simmer for 10 minutes then add orange oil/extract. Let cool.

Spoon syrup directly on to the nut portion of the dessert and let stand for 1 hour before serving.
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