Baklava, a popular sweet treat in Greece and Turkey, consists of many layers of phyllo pastry dough, sugar and chopped nuts.

A sugar syrup is poured over the warm pastry after it’s baked and soaks into the layers. Baklava is cut into small squares or triangles and sprinkled with chopped nuts before serving.

Phoenicia Specialty Foods is doing a baklava benefit for the Ronald McDonald House.

On March 3, Chef Julio Gonzales will teach children at the Ronald McDonald House how to make baklava. The children will add their own special ingredients and create their own baklava. Before teaching the children, Gonzales shows food radio talk show host Cleverley Stone how to make the dessert.

One of the children’s recipes will be chosen as the winning recipe and the child will name their baklava. It will then be added to the daily menu at Phoenicia Specialty Foods.

One dollar from each sale of the winner’s baklava will be donated to Houston’s Ronald McDonald House. The baklava will be on Phoenicia’s menu until May 31, 2011.

Phoenicia is located at 12141 Westheimer Road, Houston, Texas 77077. Tel: 281-558-8225. Store Hours: Mon – Sat: 8 a.m. – 9 p.m. Sun: 8 a.m. – 7 p.m.

For more information about food, wine and dining in Houston, catch Cleverley’s radio show Saturdays at Noon on Talk 650 AM. (By the way, she gives out prizes on every radio show!)

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Phoenicia Walnut Baklava (Makes 35 pieces)
Source: Phoenicia Specialty Foods

Ingredients for Walnut Baklava Filling

• 4 cups walnuts, shelled, finely ground
• 1 1/2 cups sugar, granulated
• 1 tablespoon cinnamon, ground

Ingredients for Walnut Baklava Syrup

• 2 cups water
• 4 cups sugar, granulated
• 2 teaspoons lemon juice, fresh
• 2 tablespoons orange blossom water

Ingredients for Walnut Baklava

• 28 pieces phyllo dough sheets, size #4, 14 x 18 inches, thawed, Section #1
• 28 pieces phyllo Dough Sheets, size #4, 14 x 18 inches, thawed, Section #2
• Clarified butter, as needed, slightly warm
• 4 cups walnut baklava filling (see recipe)
• 3 3/4 cups walnut baklava syrup (see recipe)
• Pistachios, fresh, finely ground – optional

Directions for Syrup

1. In a medium sized pot, combine sugar and water and stir well.
2. Bring to a boil and stir to dissolve.
3. Reduce heat to simmer and continue to stir until all sugar is dissolved.
4. Add lemon juice and stir in well.
5. Remove from heat and add orange blossom water.
6. Allow to cool to room temperature.
7. Use for designated walnut baklava recipe.
OR
Transfer to storage container, cover, label, date, sign and store.
*Shelf-life: 3 Months / Do not refrigerate

Directions for Filling

1. In a large mixing bowl, combine all ingredients.
2. Gently mix together until evenly incorporated.
3. Use immediately for Walnut Baklava recipe.
OR
Transfer to storage container, cover, label, date, sign and store.
*Shelf-life: 30 days / Do Not Refrigerate.

Directions for Baklava

1. Preheat oven to 350*F. If convection oven, turn off fan.
2. Lightly brush a deep 14 x 18 inch baking pan with clarified butter.
3. Gently separate phyllo dough sheets (Section #1). Reserve 8 sheets and keep moist.
4. Working with 2 sheets at a time, gently brush with clarified butter and lay in baking pan, corresponding to dimensions of baking pan.
5. Repeat step 4 for 20 sheets of phyllo dough.
6. Take the 8 reserved sheets and separate them into 4 sets of 2.
7. Working quickly, brush phyllo sheets with butter and place them half in and half out of each side of baking pan, where they are overhanging each side.
8. Evenly spread Walnut Baklava Filling in baking pan, ensuring the filling reaches each corner.
9. Gently fold the over overhanging sheets to cover the filling (this keeps walnut filling from falling out from the sides). Gently brush with butter again.
10. Separate remaining phyllo sheets (Section #2) and repeat steps until all phyllo sheets are used.
11. When finished gently brush top with butter.
12. With a ruler, measure 2 1/2″ squares and score top of dough. Continue until the whole pan is scored.
13. Pan should now have 5 X 7 rows of squares. With a sharp knife, gently follow score marks and cut out squares.
14. Lightly brush or drizzle top with butter.
15. Place baking pan on center oven rack. Bake for 45-50 minutes. Rotate baking pan every 10 minutes.
16. After 20 minutes, reduce heat to 300*F and continue to rotate every 10 minutes for remaining cook time.
17. Remove from heat and allow to cool for 5-10 minutes.
18. Over a heat proof cup or pan, drain any excess butter out of baking pan and reserve for future use.
19. Evenly drizzle Walnut Baklava Syrup (see recipe) over each row until all syrup is used.
20. Allow baklava to rest for 30 minutes and syrup to be absorbed.
21. With a butter knife or steel spatula, gently follow cut marks to separate baklava.
Optional: Lightly sprinkle tops of each baklava with ground pistachios and serve.
OR
Cover, label, date sign and refrigerate.
*Shelf-life: 5 days refrigerated