Baklava 2

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Title: BAKLAVA 2
Categories: Foreign, Desserts
Yield: 30 servings

MMMMM--------------------------BAKLAVA-------------------------------
3/4 c Walnuts; finely chopped
3/4 c Pistachios; finely chopped
1/2 c Almonds; finely chopped bla
1/2 c Sugar; superfine
1 ts Cinnamon
1 ts Nutmeg
1 1/4 lb Butter; melted
1 pk Commercial phyllo sheets

MMMMM---------------------------SYRUP--------------------------------
2 1/2 c Sugar
1 3/4 c -Water
1 Orange's rind; finely grate
1 Lemon's rind; finely grated
5 Whole cloves
1 Cinnamon stick
1 c Honey

*Note: Almonds should be lightly toasted. 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
Source: Karen Mintzias I-Cooking

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