---------- Recipe via Meal-Master (tm) v8.01

     Title: Baklava 2
Categories: Ethnic, Desserts, Greek
     Yield: 30 servings

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

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

 *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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