Recently I fount a box of slides, lost since 1979, of how to make a Baklava, for a class in Public Speaking, taken for college credit. The camera and lens they were taken with were remarkable, a Canon VT with a 5cm Zunow f/1.1 lens! The camera and lens are lost. I loaned them to someone who moved away.
In 1979 I had to take a public speaking course, and, as part of the class, I had to give an instructional presentation.
So, I taught the class how to make baklava with slides, shot with the long lost Canon VT with a Zunow f/1.1 lens (when this was made, in 1953, this was the fastest lens in the world), and baklava was served with coffee or tea at the end. I don’t think I was a very good lecturer, and the photos were mediocre, but I got an A+ on the presentation and an A in the class.
The baklava constituted an irresistable bribe; my recipe is KILLER!! The professor of rhetoric was the very stern Miss Kloetzle, a tall, pretty, blond lady from Switzerland. The baklava slides had been lost and forgotten for decades, until I found them in the bottom of a junk drawer I was cleaning out; there it was, the little yellow box of slides. I had them scanned and posted them in my albums as"Canon_VT_Baklava_1979.
So, here’s the recipe, a nuclear weapon for your armamentarium wiles, feminine or otherwise, and for all you cute young things of all species and genders, if you make this up and serve it strategically, you all could be married or whatever
in rather short order. The recipe is that good. Enjoy.
2 lb. filo dough
~1 1/2 lb. unsalted butter
2 lb. blanched almonds
1 lb. shelled walnuts
2/3 cup sugar
1 tbsp. ground cinnamon
2 tbsp. ground allspice
1 tbsp. ground cloves
~5 dozen large whole cloves
2 cups dark honey
2 cups sugar
2 cups water
2 sticks cinnamon bark
1 peel of an orange, torn in small pieces
10 whole cloves
1 tbsp. real vanilla extract
Combine all the ingredients for the syrup in a sauce pan, bring to a boil, simmer slowly for ~30 minutes, cool and strain.
Grind the nuts with the coarsest blade on a meat grinder and mix thoroughly with sugar, ground cinnamon, ground
allspice, and ground cloves.
Melt butter, and with a pastry brush, butter a 14″×17″×2″ sheet pan, lay a sheet of filo dough in bottom of pan, brush
with butter, turn in any loose ends, brush with butter, cover with another sheet of filo dough, repeating for ~10 more
Then, spread a thin layer of nut mixture on top of filo sheets, cover with another filo sheet, brush with butter, spread
another layer of nuts, lay another sheet of filo, brush with butter, and continue until nuts are used up.
Cover with remaining filo sheets, brushing each with butter.
With a very sharp knife, score the filo sheets most of the way through to make 2″×2″ diamonds.
Tack the top of each diamond down with a whole clove.
Bake in a 350F degree oven for ~1 hour, until evenly golden brown.
When done, remove from oven and immediately pour strained syrup over baklava, so that it is evenly covered.
Cool for ~3 hours before serving. Makes ~5 dozen pieces, equaling ~8 lb. Serve with hot coffee or hot tea. This could be most decoratively served with your Lomography Tea or Coffee Set!