Baklavas

Ingredients

• 2 1/4 cups sugar
• 2 cups water
• 2 or 3 2-inch strips lemon peel
• 6 whole cloves
• 1 cinnamon stick
• 1 tablespoon fresh lemon juice
• 1/4 to 1/2 honey (optional)
• Nut Filling
• 1 1/2 cups finely chopped walnuts
• 1 1/2 cups finely chopped almonds
• 1/2 cup sugar
• 2 1/4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• Dash cloves
• Phyllo Preparation
• 1 1/2 cups clarified butter
• 1 1/2 to 2 pounds phyllo (36 sheets)

Directions

In a medium saucepan, combine all ingredients except lemon juice and honey. Bring to a boil; simmer 20 minutes or until candy thermometer registers 224 degrees. Add lemon juice and honey; simmer 5 minutes. Remove from heat; cool.

In a medium bowl, stir together nuts, sugar, cinnamon, nutmeg and cloves; set aside.

In a small saucepan, melt butter and keep warm. Brush bottom of a 13 x 9 inch pan (not glass) with some of melted butter. Count 36 phyllo sheets; cut 10 sheets to measure 14 x 10 inches and set aside. Cut remaining sheets into 13 x 9 inch rectangles. Cover with wax paper and a damp tea towel.

Line pan with the 10 sheets measuring 14 x 1o inches, brushing each sheet with melted butrter. Sprinkle with 1/3 cup nut mixture. Place 2 13 x 9 inch phyllo sheets on top of nutsd, brushing each with butter. Sprinkle with 1/3 cup nut mixture. Repeat this procedure until all nut mixture is used. Top with remaining 10 13x9 inch phyllo sheets, brushing each with melted butter while layering one on top of the other. With sharp knife, carefully cut all layers of baklava into diamond-shaped pieces. Bake at 325 degrees 45 minutes; reduce oven temperature to 275 degrees and bake 20 to 30 minutes. Remove baklava from oven and while still hot, carefully spoon cooled syrup evenly over baklava.

Submitted 6/13/05.
Source: Greek Cooking in an Am. Kitchen
Submitted By: Sheila Nelson
nednelson@msn.com
Baklavas