Baklava
From Julie. 14 ingredients
Ingredients
- 20 sheets phyllo pastry
- 3/4 c. melted butter
- 2 c. finely chopped walnuts
- 1 c. finely chopped almonds
- 1/4 c. brown sugar
- 2 tsp. Ground cinnamon
- 1/8 tsp. Ground cloves
- Syrup:
- 1 1/2 c. sugar
- 1 1/2 c. water
- 1/4 c. honey
- thinly peeled strip of lemon rind
- small piece cinnamon bark
- 3 cloves
- 2 tsp. lemon juice
Directions
- Butter base and sides of 13"x9"x2" oven dish and place nine sheets of phyllo separately into dish, brushing each with melted butter. Mix nuts, sugar and spices and spread half of this mixture over phyllo. Top with another two sheets of phyllo, brushing each with butter. Spread remaining nuts on top and finish with remaining phyllo, brushing each sheet as before. Trim edges and brush top with butter. Cut baklava with a sharp knife into diamond shapes. Sprinkle lightly with water to prevent top layers curling upwards. Bake on center shelf in a moderately slow oven (300 degrees) for 30 min. Move up one shelf and cook for another 30 min. Cover with greased brown paper or foil if top colors too quickly. Pastry must be allowed to cook thoroughly. When baklava goes into the oven, make the syrup. Place sugar, water and honey in a heavy pan and stir over medium heat until sugar is dissolved. Add remaining syrup ingredients, bring to a boil and boil for 15 minutes. Strain and cool. Spoon syrup evenly over hot baklava. Leave for several hours before cutting again into serving portions.
Notes
From “Gift Recipe Favorites”.