Recipe - Baklava (Tamales)

3 One half cup Sugar
2 One half cup Water
2 tablespoon Honey
2 teaspoon Fresh lemon juice
1 Stick cinnamon
3 Whole cloves
One half pound Walnuts; finely chopped
One half pound Blanched almonds; finely
chopped
2 teaspoon Ground cinnamon
One half teaspoon Ground cloves
1 One half pound Filo pastry
1 pound Unsalted butter; melted

Recipe By : TAMALES WORLD TOUR

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice
cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and
simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool.

In a large bowl, combine the walnuts, almonds, remaining One half cup sugar,
ground cinnamon, and ground cloves and set aside.

Unroll the filo dough on a flat surface and keep it covered with waxed
paper and a damp towel so it doesn't dry out and become brittle. Remove 8
filo sheets, fold, cover and refrigerate for the top layer. Using a pastry
brush, brush a 15 One half by 11 One half by 3 inch baking pan with some of the
melted butter. Lay a filo sheet on the bottom of the pan, brush with
butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut
mixture over the top filo sheet. Layer 3 more filo sheets, brushing each
with butter, and sprinkle again with a handful of the nut mixture. Continue
until all the filo sheets and nuts are used, being sure to brush each sheet
with butter. Use the reserved 8 sheets of filo for the last, top layer.

Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the
baklava into small diamonds: First make 6 evenly spaced lengthwise cuts.
Cut straight down until the tip of the knife touches the bottom of the pan,
and keeping the knife straight, cut in a straight line all the way. Next,
cut diagonally across the lengthwise cuts to form diamonds, starting in one
corner and making cuts until you reach the opposite corner.

Heat the remaining butter until it bubbles and pour it over the top of the
pastry. Bake for 1 1/4

hours or until evenly golden and flaky. Remove to a rack and spoon the
cooled syrup over the entire pastry. Cool in the pan, then serve pieces
individually, placing them in decorative paper cups if desired.

Yield: 55 to 60 diamonds

Posted to MCRecipe Digest V1 #1009 by Meg Antczak
meginny@frontiernet.net on Jan 14, 1998