Baklava (Greek) Recipe

• 1 1/2 lb walnuts, coarsely minced
• 1/2 c. sugar
• 2 tsp cinnamon
• 1 1/2 lb butter, melted
• 1 lb phyllo
• 4 c. basic syrup
• 2 c. sugar
• 1 1/2 c. water Rind of 1/2 lemon, finely grated
• 5 whl cloves
• 2 x cinnamon sticks
• 1 c. honey
• 4 Tbsp. lemon juice
• 1 Tbsp. rum flavoring
• 2 Tbsp. rum or possibly Brandy

1. Combine walnuts, sugar, and cinnamon together.
2. Divide into 4 parts.
3. Using 9x13-inch pan, line bottom with 10 layers of phyllo brushing each with butter before applying next layer.
4. Sprinkle with 1/4 nut mix over entire layer.
5. Add in 6 more layers of phyllo brushing each with butter; then sprinkle 1/4 nut mix.
6. Repeat twice; then top with 10 layers phyllo.
7. Before baking, cut baklava in 2-inch diamond shape pcs, being sure to cut through to bottom of pan.
8. Pour remaining butter over it.
9. Bake at 325 degrees for 1 hour.
10. Cover with aluminum foil last 20 min so it does not get too brown.
11. Remove from oven and slowly pour 4 c. of cooled syrup over it.
12. Leave in same pan and store in cold place, but don't chill.
13. Best served following day and will keep well 10 days.
14. Serves 40.
15. Directions for syrup:In saucepan, combine sugar, water, lemon rind, cloves and cinnamon sticks.
16. Bring to boil and cook till slightly thick.
17. Remove from heat; add in honey, lemon juice, flavoring, and liquor.
18. Store in cold place, but don't chill.
19. Makes 4 c..

walnuts, sugar, cinnamon, butter, phyllo, basic syrup, sugar, water, cloves, cinnamon sticks, honey, lemon juice, rum flavoring, rum

Taken from cookeatshare.com/recipes/baklava-greek-76195 (may not work)