Baklava

Baklava is a heavy dessert mainly served in winter. Average Macedonian family makes it 2-3 times a year, but in the pastery all over Macedonia it is served during the whole year. Nowadays filling differs much. Therefore you can choose between tree common fillings.

Baklava is served with plain water.

For 32 servings.
• 500 gr thiny crust
• 50 gr cookig oil

Filling 1

• 4 stiffly beaten eggs, creamed with powdered sugar
• 250 gr powdered sugar
• 250 gr margarine
• 150 gr meleni walnuts
• 150 gr dried grapes, put few hours in rum
• 100 gr rum
• 150 gr grits
• 1 baking powder
• 1 vanilla

Filling 2

• 4 stiffly beaten egg
• 4 Tbsp. sugar
• 300 gr meleni orasi
• 1 vanila
• lime juice

Filling 3

• 3 stiffly beaten egg
• 250 gr sugar
• 250 gr yogurt
• 250 gr chopped walnuts (fine)

Sherbet

• 4 cup sugar
• 5 cup water

Combine all filling's ingredients together.

Heat oven to 200 degrees. Grease a 12 x 12 x 1-inch pan. Count crusts. Cover bottom of pan with half of crusts greasing every second layer. Spread filling. Top with remaining crusts greasing every second layer. With sharp kniwe make 3 x 3 inch squares. Gently diagonaly cut squares. Bake 50 to 60 minutes until light brown. Cool thoroughly.

Cook sherbet until bubbly and continue cooking for 5 more minutes Hot sherbet pour into cold Baklava. Cool and serve.

Macedonian Cultural and Historical Resource Center
Last Modified: July 23, 1996

Created and Maintained by: Macedonia FAQ Development Team Copyright © 1996, All Rights Reserved