Title: Baklava
Categories: Dessert Greek
Yield: 30 Servings
| BAKLAVA |
| 3/4 | c | Finely Chopped Walnuts |
| 3/4 | c | Finely Chopped Pistachios |
| 1/2 | c | Chopped Blanched Almonds * |
| 1/2 | c | Superfine Sugar |
| 1 | ts | Cinnamon |
| 1 | ts | Nutmeg |
| 1 1/4 | lb | Sweet Butter, Melted |
| 1 | pk | Commercial Phyllo Sheets |
| SYRUP |
| 2 1/2 | c | Sugar |
| 1 3/4 | c | Water |
| 1 | | Orange's Rind, Finely Grated |
| 1 | | Lemon's Rind, Finely Grated |
| 5 | | Whole Cloves |
| 1 | | Cinnamon Stick |
| 1 | c | Honey |
*Note: Almonds should be lightly toasted.
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Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking
pan well with butter. Separate 25 phyllo sheets from package. Place under a
smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze
for future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5 layers of
buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this
procedure two more times, ending with phyllo. Drizzle any remaining butter
over top. Bake in 350øF oven 1-1/2 hours or until golden brown. Remove
baklava from oven. Using a sharp knife, immediately cut long, diagonal
lines from corner to corner, forming an "X". Follow these guidelines to
cut baklava into serving-size diamonds. While still hot, pour cooled syrup
over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves
and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5
minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir
in honey. Cool at room temperature. Pour over hot baklava. Allow to stand
overnight before serving. From: "Classic Greek Cooking" by Daphne Metaxas.