Yes. My paternal grandmother was Greek. The family recipe for baklava calls for the traditional mix of nuts, but we have modified it to use just walnuts. I really enjoy the flavor it imparts. The honey, cloves and filo really meld well.
There are many websites which offer a multitude of recipes for spiced pecans, including Food Network's website, Taste of Home, and Martha Stewart. These recipes include suggestions on how to use spiced pecans in addition on how to make them from scratch,
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Baklava Land in Duarte, CA has the best and freshest baklava in the world!
Typically, it takes about 2 pounds of whole pecans to yield 1 pound of shelled pecans. This conversion ratio accounts for the weight of the shells, which are removed during the shelling process. The weight differential is due to the fact that the shells make up a significant portion of the whole pecan's weight.
To make toasted pecans, spread pecans on a baking sheet, bake in the oven at 350F for about 10-15 minutes, stirring occasionally until they are fragrant and lightly browned. Let them cool before serving.
Baklava is sold in ashgabat, turkmenistan.
Pistachio baklava from mansoura.com....tasty!
Baklava, which is made with phyllo dough, is chametz.
Beyond Baklava The Fairy Tale Story of Sylvia's Baklava - 2007 is rated/received certificates of: USA:PG-13
Ah, what a lovely question! It takes about 4 cups of pecans to make a quart. Just imagine all those beautiful pecans coming together to fill up a whole quart - isn't that just delightful? Keep on measuring and creating delicious recipes, my friend!
The Greeks ate Baklava because it was a tasty dessert.
Ahwa means coffee in arabic. So its coffee and baklava. Try LaVazza for great coffee. Try www.mansoura.com for great baklava.