Baklava 2

Title:
Baklava 2

Yield:
30 Servings

Categories:
Greek,
Desserts




Ingredients:




----------------------------------BAKLAVA----------------------------------


   3/4 c  Finely chopped walnuts


   3/4 c  Finely chopped pistachios


   1/2 c  Chopped blanched almonds


          - (lightly toasted)


   1/2 c  Superfine sugar


     1 ts Cinnamon


     1 ts Nutmeg


 1 1/4 lb Sweet butter; melted


     1 pk Commercial phyllo sheets





-----------------------------------SYRUP-----------------------------------


 2 1/2 c  Sugar


 1 3/4 c  Water


     1    Orange's rind; finely grated


     1    Lemon's rind; finely grated


     5    Whole cloves


     1    Cinnamon stick


     1 c  Honey





 Combine nuts, sugar, cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking


 pan well with butter.  Separate 25 phyllo sheets from package. Place under


 a smooth, damp towel to prevent drying.  Wrap remaining filo well.  Freeze


 for future use.  Place one phyllo sheet in pan.  Trim to fit.  Brush


 generously with melted butter.  Repeat procedure until there are 5 layers


 of buttered phyllo in the pan.  Sprinkle with 1/4 nut mixture.  Repeat this


 procedure two more times, ending with phyllo.  Drizzle any remaining butter


 over top.  Bake in 350 degree oven 1-1/2 hours or until golden brown.


 Remove baklava from oven.  Using a sharp knife, immediately cut long,


 diagonal lines from corner to corner, forming an "X".  Follow these


 guidelines to cut baklava into serving-size diamonds.  While still hot,


 pour cooled syrup over baklava.


 


 Syrup:  Combine sugar, water, orange and lemon rinds, cloves and cinnamon


 stick in saucepan.  Bring to boil.  Simmer, uncovered, about 5 minutes to


 thicken syrup slightly.  Remove from heat.  Discard spices.  Stir in honey.


 Cool at room temperature.  Pour over hot baklava.  Allow to stand overnight


 before serving.


 


 From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7


 


 Typed for you by Karen Mintzias


 Sent to me by Bill