Corfu Recipes - BaklavaThis page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time, Avgolemono Soup, a traditional prelude to Christmas dinner.
Ingredients - Half kg frozen filo pastry sheets. 1 cup melted butter. 2 cups finely chopped walnuts. One and a quarter cups sugar. Half teaspoon ground cinnamon. Three-quarters cup honey. 1 cup water. 1 tablespoon lemon juice. Instructions - Thaw filo pastry and separate sheets according to package directions. Keep pastry not being used covered with a clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2-inch diamonds. Bake at 400 degrees until brown and crisp, about 30 to 35 minutes. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava. Recipe Archive
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