Title: Baklava # 2
Categories: Cookies
Yield: 36 Pieces
Syrup:
3/4 c Sugar
3/4 c Water
1 1/2 c Honey
4 Lemon slices
4 Orange slices
Layers:
1 pk Phyllo dough
2 c Walnuts; finely ground
1 c Blanched almonds;
- fine ground
3/4 c Sugar
1/2 ts Cinnamon
1/4 ts Nutmeg
1 1/2 c Unsalted butter; melted
Make syrup by combining sugar and 3/4 cup water in saucepan. Bring
to a boil, stirring to dissolve sugar. Add remaining ingredients,
reduce heat and simmer, uncovered, for 10 minutes. Strain and cool.
Preheat oven to 325°F. Remove phyllo leaves from pkg, cover with a
slightly damp dish towel. Mix together walnuts, almonds sugar,
cinnamon, and nutmeg. Place 2 pastry leaves in a 15x10x1" jelly
roll pan. Brush with melted butter. Continue stacking leaves, 14 in
all, brushing every other one with butter. Sprinkle with 1/3rd of
the nut mixture. Add 6 more leaves, brushing every other one with
butter. Sprinkle with 1/3rd of the nut mixture. Layer 6 more
leaves, brushing every other one with butter, sprinkle with
remaining nut mixture. Stack any remaining leaves on top, burshing
every other leave with butter. Butter the top leaf. Trim if
necessary. With a sharp knife, cut into diamonds. Start at one
corner and make 8 diagonal cuts at 1-1/2" intervals. From opposite
corner, repeat cuts. Cut through top layers only, not all the way
through. Bake for 60 mintutes or until golden brown and puffy. Turn
off oven, leave pastry in oven for another hour. Remove from oven
pour syrup over. Following diamond pattern, cut all the way
through. Cool completely in pan to absorb syrup.
