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Baklava 2 desserts, ethnic, phyllo 1 karen mintzias ----BAKLAVA---- 3/4 cup finely chopped walnuts 3/4 cup finely chopped pistachios 1/2 cup chopped blanched almonds (lightly; toasted) 1/2 cup superfine sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1 1/4 lb sweet butter; melted 1 pkg commercial phyllo sheets ----SYRUP---- 2 1/2 cup sugar 1 3/4 cup water 1 orange's rind; finely grated 1 lemon's rind; finely grated 5 whole cloves 1 cinnamon stick 1 cup honey 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 Typed for you by Karen Mintzias Yield: 30 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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