Recipe - Sticky Nut Pastries (Baklava)

3 Three fourths cup Unsalted mixed nuts; chopped
Such as almonds
Walnuts; hazelnuts or
pistachios
4 tablespoon Sugar
1 teaspoon Ground cinnamon
1 One fourth Sticks unsalted butter;
melted
14 Sheets phyllo dough

SUGAR SYRUP
1 cup Sugar
2 Sticks cinnamon
1 cup Water
1 teaspoon Rose water or vanilla
extract
1 teaspoon Fresh lemon juice

MAKES ABOUT 24 PIECES LACTO

One of the better known Turkish desserts, baklava is composed of crispy
layers of phyllo dough and cinnamonflavored nuts, soaked in a sweet syrup
flavored with rose water. It can be assembled the day before serving and
refrigerated. Once baked, however, it should not be refrigerated, as this
may cause the pastry to become soggy.

Preheat oven to 325 degrees. In small bowl, combine nuts, sugar and
cinnamon.

Brush a 12 by 17inch baking pan (or the nearest size pan you have)
lightly with butter. Lay a sheet of dough in pan and brush lightly with
butter. Repeat with 3 more sheets, buttering each one after it has been
laid over others.

Evenly spread top sheet with 1/3 nut mixture. Cover filling with 3 sheets
of dough, brushing with butter as before. Spread with 1/3 nut mixture.
Repeat with another 3 sheets phyllo and remaining nuts. Cover with
remaining 4 sheets of phyllo, brushing with butter as before (fold in any
excess dough before placing top layer of dough on top and brushing with
butter). Using a sharp knife, carefully cut pastry into diamond or square
shapes. Bake 30 minutes. Increase heat to 350 degrees and bake until golden
brown and puffed, about 10 minutes.

Meanwhile, make syrup. In medium saucepan, combine sugar, cinnamon sticks
and water. Bring to a boil over medium heat. Reduce heat and simmer 10
minutes, until thickened. Remove from heat, stir in rose water and lemon
juice; set aside. Pour syrup over cooked pastry and allow to cool. Divide
into pieces and arrange on serving plate.

PER SERVING: 255 CAL.; 5G PROT.; 18G TOTAL FAT (5G SAT. FAT); 200 CARB.;
17MG CHOL.; 164MG SOD.; 2G FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 44

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