Title: Baklava 7
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 |
=20 *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 350=F8F 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. =20