Has anybody out there heard of bovalki? I need the recipe for christmas eve.?

Answer 1

Baklava isn't what you're looking for. See my answer on your other question on the same topic from tonight regarding bobolki, a Slovak family dish

Answer 2

Baklava it is Greek

This is the easy way.

safflower oil -- for coating pan
1 cup ground almonds
1 cup ground walnuts
1 1/2 tsp cinnamon
8 sht filo
1/4 cup melted unsalted butter
1 1/4 cup date sugar
2 tbl grated lemon rind
1/4 cup lemon juice
2 tbl honey

Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12 inch baking pan.
In a small bowl combine almonds, walnuts, and cinnamon. Set aside.
Cut each sheet of filo in half. Stack cut sheets on counter. With a large pastry brush, dot top sheet with about 1 teaspoon butter, then spread evenly to coat as much of sheet as possible (see Preparing Filo). Lay evenly in baking pan. Sprinkle lightly with nut mixture. Repeat with remaining sheets, stacking evenly.
To cut baklava make 4 evenly spaced vertical cuts through the entire stack of filo. Then cut diagonally to form diamond shapes. (Four evenly spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes, then lower heat to 300 degrees F and bake for 30 minutes more.
In a small saucepan over medium-high heat, simmer date sugar, lemon rind, lemon juice, and honey until thickened. Pour over cooked baklava as soon as it comes out of the oven. Let cool and then serve.
This traditional Greek dessert alternates sheets of thin filo pastry with a mixture of ground almonds, walnuts, and cinnamon. When the pastry comes out of the oven, it soaks in a lemon-flavored honey glaze.


Preparing the filo (phyllo)

Take 1 sheet of filo and brush it with the melted butter. Lay another sheet on top and coat it with butter and then repeat with the third sheet. Cutting lengthwise, remove a little from the top of the pastry. Turn it over and vertically slice 5cm strips.

Answer 3

Baklava





For the Syrup:
1 cup sugar
1 cup honey
3/4 cup water
1 tablespoon lemon juice
2 cinnamon sticks
1 (1-inch) strip lemon zest
2 pinches ground cloves
2 pinches ground cardamom
Filling and Dough:
1 pound walnuts, or a combination of walnuts, pistachios, and almonds
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks unsalted butter
1 pound phyllo, thawed according to package instructions


To make the syrup: Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves, and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes. Remove the cinnamon sticks and lemon zest and set aside to cool.
To make the filling and dough: Using a sharp knife or food processor, finely chop the nuts. In a mixing bowl, combine the nuts, cinnamon, and salt and stir well to combine.

Melt the butter over low heat in a small saucepan.

Using a pastry brush, lightly coat a 9-by-13-inch or 10-by-15-inch baking dish with some of the melted butter.

Open the package of phyllo and lay the thin sheets on a clean work surface next to your baking dish; if the sheets measure approximately the same size, then proceed from here. If they are larger, use a sharp knife to cut the phyllo sheets approximately the same size as your baking dish. Discard any scraps. Cover the sheets with a piece of plastic wrap or a lightly damp kitchen towel; the sheets of phyllo dry out very quickly if left uncovered.

Preheat the oven to 350 degrees F.

Place one of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Spread 3/4 cup of the nut mixture evenly over the buttered phyllo sheets. Repeat again with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with another 3/4 cup of the nut mixture. Continue this layering process, buttering 7 sheets of phyllo and topping each 7 sheets with 3/4 cup of the nuts, until you have used all of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used.

Use a sharp knife to make four lengthwise cuts through the layered phyllo at 1 1/2-inch increments. You should have 5 (1 1/2-inch) wide strips lengthwise. Then cut diagonally at 1 1/2-inch increments to form diamond shapes. You should end up with approximately 36 diamond-shaped pieces of baklava.

Bake the baklava until golden brown, about 40 minutes.

Remove from the oven, set aside on a wire rack to cool 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.