Who is cooking for Valentine’s Day???

Healthy Living
Share

 

Love is the condition in which the happiness of another person is essential to your own.

I would love to know if you are cooking for Valentine’s Day? If it is not you that is doing  the cooking then who is doing it???

1. Myself

2. My spouse or significant other

3. Going out to eat

4. What is Valentine’s Day?

Need an idea???

Try Baklava for Dessert. It is one of the most popular dishes of the Mediterranean, and I made it for Valentine’s Day this year and it seemed to go over well :)

Makes about 10-12 pieces

Ingredients

Filling

  • 8 ounces of walnuts or pistachios, ground
  • 4 ounces of almonds, ground
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon

Outer Shell

  • 1/2 pound phyllo dough
  • 6 tablespoons butter

Syrup

  • 1.5 cups water
  • 1 cup sugar

 

  1. Preheat oven to 350 degrees.
  2. Grind the walnuts and almonds (can do it separately since almonds may take longer and you don’t want the walnuts too ground) and mix with the cinnamon.
  3. Remove Phyllo dough from plastic and cut it into 9×12 inch pieces 
  4. Take 6 sheets of the Phyllo dough and butter both sides and place into a 9×12″ baking pan.
  5. Add the nut and cinnamon mixture.
  6. Pat the mixture down to make sure it is flattened.
  7. Add 6 more sheets of of the buttered Phyllo dough (make sure to butter on both sides) to the top of the baking pan.
  8. You can cut them into pieces prior to placing in the over (can also freeze before cutting which will make it easier).
  9. Bake at 350 degrees for 35-40 minutes or until Phyllo dough looks golden.
  10. While the Baklava is baking, begin to make the syrup.
  11. Boil the water and then add the sugar to the mixture and stir.
  12. Remove Baklava from over, and add the syrup to it.
  13. Enjoy!!!!

Use a brush to add themelted  butter to the phyllo dough


Share

2 Responses to “Who is cooking for Valentine’s Day???”

  1. MomNo Gravatar Says:

    just a note about sugar syrup: the standard amounts to make sugar syrup should be 2 measure of sugar to 1 measure of water, otherwise if the water is more than the sugar it will never have this syrupy feel to it and it will be just too thin. also you forgot to mention adding a dash of lemon juice to the syrup while its cooking so the sugar does not crystallize. you may add orange blossom water or rose water to it too to make fragrant. one last thing, with middle eastern sweets, you should always add hot syrup to cold desserts and cold syrup to hot out of the oven desserts. Thanks!

    [Reply]

  2. suzyrabiNo Gravatar Says:

    Thanks for all the tips MOM!! Love it.

    [Reply]

Leave a Reply

Subscribe to Comments

Notify me of followup comments via e-mail. You can also subscribe without commenting.