Title: Turkish Baklava
Categories: Dessert Turkish
Yield: 24 Servings
| 1 | | Pkg Fillo Sheets |
| 1 | lb | Butter, melted |
| 1 | lb | Walnuts, chopped |
| 3 | c | Sugar, white granulated |
| 1/2 | ts | Ground Cloves |
| 1 | ts | Ground Cinnamon or |
| 1/4 | ts | Ground and 1 Stick Cinnamon |
| | | 9 x 13 Pyrex Baking Dish |
| | | Pastry Brush |
1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon
ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut
Fillo in half so that each sheet fits the bottom of the Baking Pan. 4.
Generously butter the bottom and sides of the baking pan and place the
Fillo, one sheet ata a time, in the baking pan. Generously spread butter on
each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of
Fillo sp[read a layer of walnut mix. Continue layering Fillo sheets and
walnuts until Fillo is complete. Pour any remaining butter over top of the
Baklava. The secret to good flaky Baklava is to have each sheet of Fillo
well buttered so that the sheets do not stick together. 5. With a sharp
knife, cut the Baklava diagonally to form diamond shaped pieces. 6. Preheat
oven to 350 degrees and bake the Baklava for 40 to 45 minutes or until
golden brown on top. Remove from oven and allow to cool completely. 7.
SYRUP Mix one cup water, two cups sugar, 1/4 teaspoon ground cloves and
either 3/4 teaspoons Cinnamon or the Cinnamon stick in a sauce pan and
bring to a bnoil. Simmer for 20 minutes. 8. Pour the boiling syrup over
the cool Baklava and allow to cool completely again. When cool serve
individual pieces with strong (Turkish) sweet coffee and dried apricots for
an exquisite dessert.