Serves 30
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 tsp Cinnamon
1 tsp 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.
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