Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
- Ready in: 10 minutes prep; cooking time 30 minutes
- Serves: 4
- Complexity: advanced
Here is a recipe for baklava, a very sweet Middle Eastern treat that has the sweetness of honey, the tang of citrus, the taste and texture of walnuts, and the crunch of filo pastry. The combination is irresistible.
- 1 lb. filo pastry
- 1 lb. butter
- 2 cups finely chopped walnuts
- ½ to ¾ cup sugar
- 1 tsp. cinnamon
- grated orange peel from one orange
- ½ cup sugar
- 1 cup water
- 1 cup water 1 ½ cups vermont honey
Thaw filo pastry in refrigerator (if frozen). Preheat oven to 325 °F. Mix walnuts, sugar, cinnamon, and orange peel.
Prepare syrup by simmering honey, sugar and water for 10 minutes. Cool.
Layer filo: paint the bottom of a pan with butter, and layer four filo sheets, buttering each sheet as you lay it in the pan. After the four sheets, spread ¼ of the filling over the top sheet. Repeat so that there are five layers of filo (of four sheets per layer) and four layers of filling. Cut into diamonds and bake at
325 °F for 1 hour or until golden. Pour syrup over pastry. Let sit 1 hour, then refrigerate.