Baklava

Title:
Baklava

Yield:
24 Servings

Categories:
Greek,
Desserts




Ingredients:





 4 1/2 c  Walnuts (16 oz), chop fine


   1/2 c  Sugar


     1 ts Ground cinnamon


     1 lb Phyllo sheets


     1 c  Unsalted butter, melted


     1 c  Honey






 Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and


 cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to


 extend up sides of pan; brush with butter or margarine. Repeat to make 5


 more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into


 approximately 13" by 9" rectangles if desired; otherwise, just be sure to


 butter the edges so you can fold them over after you add the filling.


 Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with


 butter or margarine. Repeat to make at least 6 layers, overlapping small


 strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of


 the walnut mixture. Repeat step 3 three more times. Place remaining phyllo


 on top of last walnut layer. Trim any phyllo that extends over top of pan.


 With sharp knife, cut just halfway through all layers in a diamond pattern


 to make 24 servings. Bake 1 1/4 hours or until top is golden brown.


 Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not


 boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at


 least 1 hour, then cover and leave at room temperature until serving time.


 To serve: Finish cutting through layers.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini