Long Lost Baklava Slides Found!! + Recipe!!

Long Lost Baklava Photos Found!! + The Recipe * (Sorry, albums lose format.)

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, and baklava was served with coffee or tea at the end. I took the photos with a Canon VT, fitted with a Zunow F/1.1 (!!!) lens, long lost to being loaned to someone who then moved away. 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 Miss Kloetzle, a very
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,
and for all you cute young things of all species and genders, this could be a
nuclear weapon in your armamentarium of wiles, feminine or otherwise. So, 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"x17"x2" 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 sheets. 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"x2" 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.


  1. ziggy-s
    ziggy-s ·

    He cooks too!
    Sounds and looks good

  2. kakacita
    kakacita ·

    ..mmm gotta try it some day...

  3. grenoouille
    grenoouille ·

    awww! I love baklava!!!...

  4. falsedigital
    falsedigital ·

    delicious delicious butter and fat :3

  5. bensozia
    bensozia ·

    ...I'll have a go one day, anything with almost a kilo of butter in it has to be tried...

More photos by herbert-4