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Aphrodite’s Baklava

Aphrodite was a phenomenal cook and loved to entertain. She did it with such ease, I never saw how she prepared all the delicious meals. This is her version for Baklava, which she prepared at New Cannon Pizzeria and later was the recipe we used at Acropolis Café and Grille

Description

Aphrodite Kovalas Born in Thessaloniki, Greece in _____ Aphrodite married Papou Pete Kapakos in Stamford, Connecticut on ______1972 after his first wife Con died three years earlier from breastcancer. Aphrodite was a warm, smart and caring person. She loved Pete’ two children, Jim and Joanne. She urged and supported Papou to open New Cannan Pizzaria in 1973. Together they worked side by side making the store a success. In 1979, they were able to sell the store to Papou’s niece, Martha Romas and retired. They moved to Asvestohori outside of Thessaloniki, there they built a home for them and Joanne. Aphrodite died in 1988 of stomach cancer, but did live long enough to marry both Jim and Joanne and to meet four of her five grandchildren.

Ingredients

Syrup

  • 2 cup water
  • 4 cups sugar
  • 1 thin lemon rind
  • 2 whole cloves
  • 1 cinnamon stick
  • ½ cup honey

Filling

  • 4 lb. walnuts, finely chopped
  • 1 lb. unsalted peanuts - finely chopped
  • 1 tsp. ground cinnamon
  • ¼ tsp. cloves
  • 1 cup sugar

Pastry

  • 1 lb. unsalted, butter, melted
  • 2 packages phyllo dough
Directions
  • Prepare the syrup: Combine the sugar, water in a sauce pan. Bring to a boil. Boil until clear; reduce heat. Add ½ cup honey, whole cloves, lemon rind and cinnamon stick. Simmer for 20 minutes, stirring occasionally. Let stand until cool.
  • Prepare the filling: Combine the chopped walnuts, chopped peanuts, 1 tsp. ground cinnamon, ¼ tsp. cloves, and 1 cup sugar in a bowl and mix well.
  • Prepare the pastry: Brush melted butter over sides, corners, and bottom of a large rectangular baking pan (20x14x2)
  • Lay 1 sheet of phyllo pastry on the bottom of pan, leaving the remaining pastry covered with a lightly damp cloth to prevent drying out. Brush 1st sheet of phyllo with some of the melted butter. Stack 10 sheets, buttering each sheet. This is the bottom crust.
  • Sprinkle the 10th sheet lightly with some of the nut mixture and place 2 buttered Phyllo sheets on top.
  • Sprinkle with nut mixture. Continue adding buttered Phyllo sheets; sprinkle every second sheet with nut mixture until all is used up.
  • Preheat oven to 325˚. Make top crust of Baklava with remaining sheets individually buttered Phyllo. When finished roll down any buttered edges and tuck them inside the pan.
  • Brush the top of the Baklava liberally with warm melted butter and sprinkle with about 10 drops of cold water. This prevents the Phyllo from curling up during baking.
  • Using a sharp knife, score only the top layers of Phyllo into triangular shaped pieced.
  • Bake for 1 ½ hours, or until golden brown.
  • When Baklava is done, take out of oven and pour half of the cooled syrup slowly all over it. Twenty minutes later slowly dribble the rest of the syrup all over it.
  • Allow pastry to rest in pan at least 4 hours before cutting.
  • Do not refrigerate or freeze once baked.

Categories

DessertGreekPastrySpicyHolidayVegetarian