Saturday, July 4, 2009


This is a slap-dash baklava recipe that A and L came up with... The beauty of this is that it's just a method-- so, for non-fiddly, uneager to measure cooks (like us) here is "Mocklava."  It was given rave reviews at a party we brought it to.


Makes: about 12


Phyllo dough: we used half a package.
Walnuts: we used about 1/3 cup
Almonds: we used also about 1/3 cup
Olive oil: we used about 3 tbs
Butter: we used about 3 tbs

Chop up walnuts and almonds into fine pieces.  Pour enough honey on to adhere it all together and make it nice and moist and gloppy.  Mix in a few good shakes of cinnamon.

Cut phyllo dough into squares-- approximately 4 inches is what we used.

Put an equal quantity of butter and olive oil in a bowl, and nuke it/heat it to melt.  We used about 3 tablespoons of each, to combine the best of each flavor.  But one could just use oil, or just butter if one wanted.

Brush oil/butter mixture onto a baking pan, and onto a plate.  On the plate, assemble stacks of phyllo dough squares.  For each piece of mocklava, layer 5 pieces of phyllo dough, brushing oil between each layer.

Transfer phyllo dough layers to greased baking sheet.  Top with ~1 tablespoon of the nut-honey mixture.  Fold up the corners of the dough into the middle of the sheet to enclose the filling.

Bake at 350 degrees for about 20 minutes, or until the tops are golden and the kitchen starts to smell delicious.

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