Baklava 2
- 3/4 cup walnuts finely chopped
- 3/4 cup pistachio nuts finely chopped
- 1/2 cup almonds toasted, finely chopped
- 1/2 cup sugar superfine
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 1/4 pounds butter, unsalted melted
- 1 package phyllo (filo) pastry sheets
- 2 1/2 cups sugar
- 1 3/4 cups water
- 1 each oranges rind, finely grated
- 1 each lemon rind, finely grated
- 5 each cloves, whole
- 1 each cinnamon sticks
- 1 cup 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 350F (180C) 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.
walnuts, pistachio nuts, almonds, sugar, cinnamon, nutmeg, butter, phyllo, sugar, water, oranges rind, lemon rind, cinnamon sticks, honey
Taken from recipeland.com/recipe/v/baklava-2-4001 (may not work)