3/4 c Walnuts; finely chopped
3/4 c Pistachios; finely chopped
1/2 c Almonds; finely chopped blanched and lightly toasted
1/2 c Sugar; superfine
1 ts Cinnamon
1 ts Nutmeg
1 1/4 lb Butter; melted
1 pk Commercial phyllo sheets
SYRUP
2 1/2 c Sugar
1 3/4 c -Water
1 Orange's rind; finely grate
1 Lemon's rind; finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey
DIRECTIONS FOR THE
BAKLAVA
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 degree 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.
DIRECTIONS FOR THE
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.
back
to....
