A great recipe
by
The Chewish Kitchen
FORTY LAYER BAKLAVA CAKE
Recipe by: Robyn Huang of www.theChewishKitchen.com. She is Chinese, her husband is Jewish, hence the
‘Chewish’ kitchen. Robyn loves to cook using ingredients from around the world. For this dish, she took the
idea of baklava, a Turkish individual pastry, and transformed it into a birthday’s sized cake.
Make the Layer Cake
Make the Syrup
Ingredients:
Ingredients:
1 package of Phyllo Dough
1 and 1/3 Cups Granulated Sugar
1 Cup Butter, melted
1 Cup Water
3/4 cup Crushed Almonds
1/3 Cup Honey
3/4 Crushed Walnuts
1 Tablespoon Plus 1 and 1/2 Teaspoons Lemon Juice
3/4 cup Crushed Pistachios
1/4 Teaspoon Ground Cinnamon
3/4 Cup Sugar
2 Teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 Teaspoon Cloves
Directions:
1. Syrup - Bring the sugar, water, and cinnamon to a boil in a small pot. Add the lemon and the honey, stir well,
and lower the heat to a simmer. Allow the mixture to simmer for 10 minutes, stirring every 2-3 minutes. Remove
from heat, allow cooling to room temperature, and then refrigerate.
2. In a medium-sized bowl, mix together the nuts, sugar, cinnamon, nutmeg, and cloves until well blended. Set
aside. Cut 6-inch circles out of parchment paper and place them in the bottom of 3 buttered 6-inch spring form
cake pans. Remove (defrosted) phyllo from the package and lay flat. Fold the entire stack in half. Use a small sharp
knife to cut a 5-6-inch diameter circle out of the stack of phyllo using the bottom of your cake pan for a trace. Cover
the circular phyllo sheets and the leftover cuttings with a slightly damp towel so the