Recipe - Baklava 2

3 One half cup Granulated sugar
2 One half cup Water
2 tablespoon Honey
1 Lemon rind
1 Stick cinnamon
4 Whole cloves
1 One fourth pound Walnuts & blanched almonds
Chopped medium fine
2 teaspoon Ground cinnamon
1 teaspoon Ground cloves
1 One half pound Commercial filo sheets
1 pound Sweet butter; melted

Combine 3 cups sugar, the water, honey, whole lemon rind, and whole spices
in a saucepan and bring to boil. Lower the heat and simmer for 15 minutes,
then remove the lemon peel and spices and cool.

Meanwhile, in a large bowl, combine the nuts, remaining One half cup sugar, and
ground spices and set aside. Lay filo sheets flat, cover with waxed paper
and then a damp towel. Keep covered except when removing to assemble the
baklava. Count 8 filo sheets, fold, cover and refrigerate to reserve for
the top. Using a large pastry brush, butter an 11 1/2inch by 15 1/2inch
by 3inch baking pan. Lay a filo sheet on the bottom of the pan, brush with
warm butter, and repeat using 8 sheets. Scoop up a handful of the nutspice
mixture and sprinkle over the top filo sheet inside the pan. Lay on 3 or
more filo sheets, brushing each with butter, and sprinkle again with the
nut mixture. Continue until all the nuts and filo are used. (The important
things here are to butter each filo and spread the nuts evenly. The way to
do the latter is to rotate the pan several times during the procedure.) Now
you can remove the reserved sheets from the refrigerator and spread over
the top, brushing on each sheet.

Using a long, very sharp knife, score the baklava from top to bottom into
diamond shapes planning in advance the size desired. Be sure the knife
touches the bottom of the pan as you cut. Heat the remaining butter to
sizzling and pour over the top. Bake in a 300 degree oven for 1 One fourth hours
or until golden chestnut in color and flaky. Remove from the oven (in the
pan) to a rack, and spoon the cooled syrup over the entire pastry. Cool in
the pan, then serve each piece individually.

Source: "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books, New
York.

Cutting Diagram: ___________________________________
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Typed for you by Karen Mintzias
Posted to MMRecipes Digest V3 #289

Date: Sun, 20 Oct 1996 21:51:32 PST

From: roy.harper@juno.com (roy harper)