Baklava 2 Recipe
- 3/4 c. Finely Minced Walnuts
- 3/4 c. Finely Minced Pistachios
- 1/2 c. Minced Blanched Almonds *
- 1/2 c. Superfine Sugar
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 1/4 lb Sweet Butter, Melted
- 1 pkt Commercial Phyllo Sheets
- 2 1/2 c. Sugar
- 1 3/4 c. Water
- 1 x Orange's Rind, Finely Grated
- 1 x Lemon's Rind, Finely Grated
- 5 whl Cloves
- 1 x 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 till there are 5 layers of buttered phyllo in the pan.
- Sprinkle with 1/4 nut mix.
- Repeat this procedure two more times, ending with phyllo.
- Drizzle any remaining butter over top.
- Bake in 350 F oven 1-1/2 hrs or possibly till golden.
- 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 warm, 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 min to thicken syrup slightly.
- Remove from heat.
- Throw away spices.
- Stir in honey.
- Cold at room temperature.
- Pour over warm baklava.
- Allow to stand overnight before serving.
walnuts, pistachios, sugar, cinnamon, nutmeg, sweet butter, sugar, water, oranges, lemons, cinnamon, honey
Taken from cookeatshare.com/recipes/baklava-2-76187 (may not work)