September 09, 2017 11:47 AM

Sonia Sukljian and Betty Minassian of Holy Cross Armenian Apostolic Church show Dan how to prepare a delicious Baklava, in anticipation of the Troy Armenian Festival hosted at the church.


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2 lbs fillo dough (2 boxes pf Fillo dough)

1 and a half cups clarified butter


5 cups walnuts chopped small

4 Tb sugar

3 tsp ground cinnamon

1/4 tsp ground cloves

2 Tb orange blossom


2 cups sugar

1 cup water

1 tsp fresh lemon juice

1 Tb orange blossom

Preparation -

Using a food processor, chop the walnuts and then place them in a large bowl.

Add sugar, cinnamon, cloves and the orange blossom; toss well.

Brush the bottom of a 17 by 12 inch pan with butter.

One box usually has 20 pieces of fillo.

Take one box of the fillo and place it on a dry counter and cover it with a damp cloth.

Use one box for the bottom and the other box for the top of the Baklava.

Take one sheet at a time and place it in the pan, it should fit perfectly in it.

Generously brush each layer of sheet with the butter, and continue this way for the rest of the remaining sheets.

Add all the filling to the last buttered sheet and even the filling out.

Using your hands gently press down on the filling to make it a little more dense.

Open the second box of fillo dough and continue with the remaining dough by using the same technique until it is finished.

Do not butter the last sheet of the dough.

Cut the dough into diamond shapes by first cutting the dough diagonally, about 1 inch, and then cut them into straight lines.

Now you may butter the top layer, and then bake it in a 350 degree oven for 45 minutes or until golden in color.

Syrup Prep -

Place the sugar and the water in a small sauce pan and cover it.

Cook it on medium heat for 1 minute, and when it boils, lower it to simmer for 4 minutes.

Add the lemon juice and take the mixture off heat.

Add the orange blossom and stir.

Let cool.

Assembly -

Take the baklava out of the oven when it is cooked, and pour cooled syrup over top.

Place a 1/3 tsp of pistachio on top of each diamond for decorations.

Let it cool.

Do not cover the baklava or it will get soggy.

Take the diamonds out of the pan and arrange them on desired plate.

Serves 20


Joel Landas

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