Baklava (La Karen Mintzias)

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Title: Baklava (La Karen Mintzias)
Yield: 60 Servings
Categories: Desserts, Greek


3 1/2 c Granulated sugar
2 1/2 c Water
2 tb Honey
1 Lemon rind
1 Stick cinnamon
4 Whole cloves
1 1/4 lb Walnuts & blanched almonds*
2 ts Ground cinnamon
1 ts Ground cloves
1 1/2 lb Commercial filo sheets
1 lb Sweet butter, melted

*Note- Walnuts and almonds should be chopped medium fine. Combine 3 cups
sugar, the water, honey, whole lemon rind, and whole spices in a saucepan
and bring to boil. Lower the heat and simmer for 15 minutes, then remove
the lemon peel and spices and cool. Meanwhile, in a large bowl, combine the
nuts, remaining 1/2 cup sugar, and ground spices and set aside. Lay filo
sheets flat, cover with waxed paper and then a damp towel. Keep covered
except when removing to assemble the baklava. Count 8 filo sheets, fold,
cover and refrigerate to reserve for the top. Using a large pastry brush,
butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan. Lay a filo sheet
on the bottom of the pan, brush with warm butter, and repeat using 8
sheets. Scoop up a handful of the nut-spice mixture and sprinkle over the
top filo sheet inside the pan. Lay on 3 or more filo sheets, brushing each
with butter, and sprinkle again with the nut mixture. Continue until all
the nuts and filo are used. (The important things here are to butter each
filo and spread the nuts evenly. The way to do the latter is to rotate the
pan several times during the procedure.) Now you can remove the reserved
sheets from the refrigerator and spread over the top, brushing on each
sheet. Using a long, very sharp knife, score the baklava from top to bottom
into diamond shapes planning in advance the size desired. Be sure the
knife touches the bottom of the pan as you cut. Heat the remaining butter
to sizzling and pour over the top. Bake in a 300 degree oven for 1 1/4
hours or until golden chestnut in color and flaky. Remove from the oven
(in the pan) to a rack, and spoon the cooled syrup over the entire pastry.
Cool in the pan, then serve each piece individually. Source: "The Food of
Greece" by Vilma Liacouras Chantiles; Avenel Books, New York. Karen
Mintzias Cutting Diagram: ++++++++++++++++++++++++++++++++++_
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|++_\++++\++++_\++++_\++++_\++++\_| Shared by Gary & Margie Hartford 4/94

Submitted By GARY HARTFORD On 04-23?94