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Title: Zodiac Greek Grill Baklava
Categories: Dessert
Yield: 24 Servings
| 30 | Sheets fozen phyllo dough; | |
| . thawed | ||
| 1 | c | Butter; melted |
| 2 | c | Walnuts; finely chopped |
| 1 1/3 | c | Sugar (divided use) |
| 1 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground cloves |
| 1 | c | Honey |
| 1 1/2 | c | Water |
| 1 | ts | Fresh lemon juice |
| 2 | Cinnamon sticks |
Follow package instructions for handling dough. Allow to thaw and keep covered with a damp cloth to prevent drying out. Grease a 13x9-inch baking pan.
In a large bowl. combine walnuts, 1/3 cup sugar, cinnamon and cloves.
Line baking pan with 1 or 2 large sheets of phyllo, allowing it to extend up sides of pan. Brush pastry evenly with melted butter using a pastry brush.
Add 8 more layers, trimmed if necessary, to fit the bottom of the pan, brushing each sheet with melted butter.
Spread on a thin layer of nut filling. Top with 2 more sheets of phyllo, brushing each lightly with melted butter. Repeat layering nuts and phyllo until all nuts are used and there are only 9 or 10 sheets of phyllo left.
Top with remaining sheets of phyllo, buttering each. Fold in overhanging sheets of phyllo or trim to fit the pan. Brush top with melted butter, melting more if necessary. Preheat oven to 325øF.
Using a very sharp knife, make 1/2-inch deep diagonal cuts through the layers to create 24 diamond-shaped pieces. Bake 1 hour and 15 minutes or until top is golden brown. If dough begins to get too brown, lower temperature to 300øF.
During baking time, combine 1 cup sugar, honey, water, lemon juice and cinnamon sticks in a 1-quart saucepan. Cook over medium heat until mixture boils. Lower heat so that mixture maintains a gentle boil and cook 30 to 40 minutes or until mixture is thick enough to coat the back of a spoon with the consistency of syrup. If using a candy thermometer, cook until syrup reaches 210øF.
Remove and discard cinnamon sticks. Allow syrup mixture to cool about : 5 minutes.
When baklava is golden, remove from oven and pour warm syrup over the top to coat evenly. Cool in pan on wire rack for at least 1 hour. Finish cutting through layers to serve.
Makes 24 servings. Nutritional analysis: per serving: 271 calories, 15g fat, 215mg sodium, 22mg cholesterol, 46% of calories from fat. ** Dallas Morning News -- Food section _ 28 Feb 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
From: Ed Fauss Date: 08-02-96 (09:53) The Pine Tree Bbs (222) Cooking(F)
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