Baklava – a Tribute to Tag’s
Cook Time: 1 hour and 5 minutes
Prep Time: 20 minutes
Total Time: 1 hour and 25 minutes
Description:
In the 1970s and early 1980s, Laurel, Maryland, boasted the presence of Tag’s Restaurant, a beacon of Mediterranean culinary excellence known for its affordability and quality. Operated by the Photinakis family, Tag’s was a bustling hub, especially on weekends, until a tragic fire left it permanently shuttered. Among the many delights served at Tag’s, Mama Photinakis’s baklava stood out as a beloved treat among patrons. Though replicating her exact recipe proves elusive, the following rendition comes remarkably close. Embark on a journey reminiscent of Tag’s and savor the flavors of this cherished dessert.
Recipe Category: Dessert
Keywords: Lunch/Snacks, Grains, Fruit, Nuts, Greek, European, Kid Friendly, Potluck, Weeknight, For Large Groups, Oven, Refrigerator, Freezer, < 4 Hours, Easy, Inexpensive
Nutritional Information (per serving):
- Calories: 490.8
- Fat Content: 35g
- Saturated Fat Content: 11.7g
- Cholesterol Content: 40.7mg
- Sodium Content: 94.7mg
- Carbohydrate Content: 43.4g
- Fiber Content: 2.5g
- Sugar Content: 30g
- Protein Content: 5.9g
- Recipe Servings: 24
Recipe Ingredients:
- 1 package phyllo dough
- 1 1/2 cups walnuts, finely chopped
- 3/4 cup sugar
- 1 teaspoon cinnamon
- Zest of 1 orange
- 1 cup unsalted butter, melted
- 2 cups water
- 2 cups sugar
- 1/2 cup honey
- 1 cinnamon stick
- Lemon slices
Recipe Instructions:
- Combine syrup ingredients (water, sugar, honey, cinnamon stick, and lemon slices) in a saucepan and bring to a boil. Simmer for 10 minutes, then set aside to cool.
- In a bowl, mix together finely chopped walnuts, sugar, cinnamon, and orange zest until well combined.
- Preheat your oven to 400°F (200°C).
- Melt the unsalted butter and use it to brush the bottom and sides of a 13-inch by 9-inch baking pan.
- Carefully place one layer of phyllo dough in the pan, allowing the ends to extend over the edges. Brush the phyllo layer with melted butter.
- Repeat this process with four more sheets of phyllo, brushing each layer with butter.
- Sprinkle a generous amount of the walnut mixture over the phyllo layer.
- Continue layering phyllo sheets and walnuts, brushing each phyllo layer with butter, until all ingredients are used, ensuring you reserve 4 sheets of phyllo for the top.
- Brush the top layer of phyllo with the remaining melted butter and trim the edges with a sharp knife.
- Using a sharp knife, cut through the top layers of phyllo in diagonal lines to form diamond shapes.
- Bake the baklava in the preheated oven at 400°F (200°C) for 15 minutes, then reduce the temperature to 300°F (150°C) and continue baking for an additional 40 minutes, or until the baklava is golden brown.
- While the baklava is still hot, pour the prepared syrup over it, ensuring it covers the entire surface.
- Allow the baklava to cool completely in the pan, then let it stand overnight before serving.
- For optimal flavor, allow the baklava to rest for 24 hours before removing it from the pan.
- Once cooled and set, the baklava can be stored in the refrigerator for several weeks or frozen for longer preservation.
Enjoy this delicious tribute to Tag’s Restaurant, and may it transport you back to the flavors and memories of a bygone era.
