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- Listen, y'all are in for a treat.
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If you will take down this recipe,
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You don't have to go to all the trouble though,
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to make like a real baklava.
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I've got such a wonderful doable recipe
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in "December's issue of cooking with Paula Deen".
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I got something ready somewhere.
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This is Honey Baklava Cups,
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and we are gonna use,
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instead of using all those sheets
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we are gonna use a little phyllo cups.
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So I'm real excited about sharing
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this recipe with y'all and you know,
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how you always make a syrup
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to pour over the baklava.
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Well, that's what we're gonna start with.
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I'm just going to read it off to you
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this is a great gift.
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My magazine seems like it's for a year.
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and it's just like a dam full
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with all kinds of recipes.
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Well, you see there's a little card in here,
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you know that anyway,
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it does make a great gift
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for people that like to cook.
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But in case you don't have
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a copy of December's magazine,
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I'm going to read this off to you.
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Now for the honey citrus syrup,
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You're gonna need 3/4 a cup for water,
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and I've got that measured out right here.
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We're gonna need a half a cup of sugar.
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And it's measured out right here.
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We are gonna need a 1/2 a orange thinly sliced.
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and I'm going to need a 1/2 of a lemon sliced,
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which I hadn't done that yet.
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But it would take about a second,
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This knife feels actually a little dull.
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It's cutting real dull too.
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I think one more slice and that'll get it.
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Then we'll turn that on,
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We gonna throw in a cinnamon stick.
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We gonna give that a stir.
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Alright, and now I'm gonna
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add a fourth of a cup of honey
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and that's what makes
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that baklava so stinking good.
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Now, once this becomes to a boil,
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I'm going to cover it and we're
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going to turn the temperature down a little bit,
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and we're gonna simmer that,
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after it comes to boil for about 20 minutes
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to kind of let it cool a little bit.
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So that's why I'm going ahead
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and making the syrup first
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and next we'll get started
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So we let our sauce simmer for 20 minutes
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after it came to a boil.
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So I'm pulling it out of this hot pan.
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So hopefully that'll help it cool
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a little bit quicker.
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Now for the nutty part.
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I think I'll mix the walnuts
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and the slivered almonds together
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because I'm using the small food processor.
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So I don't think I can get them all in.
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We want to grind this until
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it's almost pretty filled.
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(food processor sounds)
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are not really in big chunks in baklava.
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So let's take a look.
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I think that looks about right Eddie.
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- You don't want it to be too big.
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Alright, I'm going to get out another bowl.
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So we'll just do this
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and shifts I'm gonna throw in is my cup.
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I think it's a cup or is it a 1/2 a cup?
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No, it's one cup each.
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Not the almond slivers.
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So the almond slivers is a 1/2 of a cup.
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a couple of pecans and half a cup of almonds.
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Now we're gonna add our cinnamon
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to this batch and our cloves
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and I think add sugar, don't we?
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Until nuts are almost grounded.
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So since we had to do this in two batches,
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I'll stir all that together real good.
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So everything will be coated.
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All right, let's see what that looks like.
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So I'm going to incorporate all this together.
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I'm going to have to stir that up real good,
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because we want it all to be coated
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with the spices and the sugar.
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This looks and smells like baklava already, Eddie.
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Now I have taken our phyllo cups
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and I have brushed them all with butter.
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And for that, you'll just need a small brush.
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It'll fit inside your phyllo cups,
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So I've done every one of those along
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So we're going to fill my shell up
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and we go bake these for 20 minutes.
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And then after our syrup is cooled,
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we're going to pour our syrup
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over the nut mixture.
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That sounds pretty good, doesn't it?
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This may be a messy little job,
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but I think I'll be better off
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So you see how much easier this is.
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I'm making the old timey Greek baklava.
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We're going to have all those flavors
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we just not going to quite that much trouble.
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I suspect if you're Greek descent,
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you probably know this baklava,
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like the back of your hand.
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I have to say I don't though.
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So I'll be back in a few minutes
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when I get all these filled
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and we're going to put them
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in a preheated 350 degree oven
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Now the beauty of these baklava cups,
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they all hold in a airtight container
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So this can be done five days in advance,
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18 minutes in a 325 degrees oven.
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I think I might've said 350 earlier,
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but it's 325, so there you go.
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but you can see what I did.
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I poured our syrup into a little colander
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And now when the little cups come out
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I'm just going to take a spoon
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and drizzle this end to each cup.
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So 18 minutes in the oven,
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y'all the roast, the nuts.
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And now I'm putting about a teaspoon of our syrup
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And you just want to kind of get it in there
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And it really does smell like baklava.
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So I hate to repeat myself too many times,
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but remember this is good for five days.
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So I like that because there's a lot of desserts
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that won't hold, that long.
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And it is great to find wonderful,
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delicious recipes that you can make
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that far ahead of time.
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And they go and get better.
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I cheated and had more (laughs)
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and they're actually going
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to get better the longer they sit
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and that wonderful honey fruity syrup.
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I just hope I'm going to have enough.
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I find out now just to make more.
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I mean, this is so easy
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so I do hope y'all will try this recipe
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because it's more your time
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and little better of effort.
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Love and best dishes
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and I hope it always turns out sweet for you.
