Baklava 2

Title:
Baklava 2

Yield:
60 Servings

Categories:
Desserts,
Greek




Ingredients:





 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


          - Chopped medium fine


     2 ts Ground cinnamon


     1 ts Ground cloves


 1 1/2 lb Commercial filo sheets


     1 lb Sweet butter; melted






 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.


 


 Cutting Diagram: ___________________________________


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 Typed for you by Karen Mintzias


 Posted to MM-Recipes Digest V3 #289


 


 Date: Sun, 20 Oct 1996 21:51:32 PST


 


 From: roy.harper@juno.com (roy harper)