Baklava

Ingredients

• 1 lb. walanuts, finely chopped
• 1/3 cup sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1 lb. phyllo dough
• 1 lb. butter, clarified, melted and warm
• Syrup:
• 3 cups sugar
• 2 cups water
• 1 stick cinnamon
• Juice of 1/2 lemon
• 2 - 3 Tbsp. honey

Directions

Preheat oven to 325 degrees. Combine nuts, sugar and spices. Trim phyllo to pan size. (Keep phyllo covered with a damp towel except for the sheets you are working with.) Place 6 sheets of phyllo in buttered 9 x 13 inch pan, brushing each sheet generously with butter. Sprinkle a thin layer of nut mixture over the phyllo dough. Continue with four buttered sheets of phyllo and another layer of nuts. Continue alternating one layer of buttered phyllo and nut mixture until nut mixture is used up. Top with 8 buttered phyllo sheets. Score through several layers into diamond shapes. Bake at 325 degrees for 30 minutes; lower heat to 300 degrees and bake 30 minutes longer or until golden brown. Pour warm syrup over hot baklava. Let stand several hours or overnight. Cut into diamond shapes, using the lines you previously scored as a guide. Store in airtight containers ina cool place; it will keep for several weeks. 24 servings.For syrup: Combine all ingredients except honey. Stir over low heat until sugar is dissolved. Boil gently for 20 mintes or until a candy thermometer reaches 230 degrees. Remove from heat; stir in honey.

Submitted 6/13/05.
Source: The Grecian Plate
Submitted By: Joy Bowers
ebowers@matnet.com
Baklava