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Baklava
* Exported from MasterCook II *
BAKLAVA
Recipe By : Deborah K. (Eat-L)
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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1/2 pound phyllo dough
1 1/2 pounds chopped nuts (I use 1 lb walnuts and 1/2
lb almonds)
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 pound butter -- melted
SYRUP
3 cups sugar
2 cups water
1 cup honey
1/2 lemon
Mix chopped nuts and spices in a bowl. Using a 9x13 pan, brush some melted
butter on the bottom. Put in a piece of phylo dough. Brush with more butter,
add another layer of phylo, etc., until you have 6 sheets of phylo in the
pan. Sprinkle on 1/3 of nut mixture. Build another layer of buttered phylo,
using 4 sheets. Sprinkle with another 1/3 nuts. Do another 4-sheet layer of
buttered phylo. Sprinkle with rest of nuts. Now add a top layer of buttered
phylo, about 8 sheets this time. If there is any melted butter left, pour it
over the baklava in the pan.
Taking a sharp knife, cut the baklava into diamond shapes, down to (but not
through) the bottom layer of phylo; the pieces on the ends will be
incomplete diamonds, but you should get 24 to 36 good diamonds, depending on
how large you want the pieces to be. (Baklava is very rich).
Bake in a preheated 300F oven for 1 hour. Cool for about an hour. Pour HOT
syrup over COOL baklava (my friend said this was very important). The
baklava will soak up a good bit of the syrup as it cools. Baklava is better
if made the day before it is served. It will keep unrefrigerated for several
days.
SYRUP:
Mix sugar, water and honey in a saucepan. Add a half a lemon. Bring to a
boil and simmer for 15 minutes, skimming off foam as it accoumulates. Press
lemon against side of pan to release some of the juice into the syrup as it
cooks. Remove lemon. Pour HOT syrup over COOL Baklava.
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NOTES : Keep the Phylo dough covered with a cloth which is removed just long
enough to take up a sheet of phylo. Remember to defrost the dough for 24
hours in the refrigerator. The sheets of dough are much larger than 9x13
inches so they will have to be cut to fit. They can be cut in half and
staggered in the pan so they will fit properly.
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