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Baklava

Baklava
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • unsalted butter, melted - 1/2 lb
  • pkg - 1 lb
  • finely chopped pecans - 1 c
  • finely chopped walnuts - 1 c
  • finely chopped almonds - 1 c
  • sugar - 1/2 c
  • cinnamon
  • Honey Syrup:1 small lemon
  • water - 1 c
  • 2-inch piece cinnamon stick - 1 item
  • whole cloves - 4 item
  • honey - 1 c

How to make baklava:

Honey Syrup:1 small lemon1 c. sugar1 c. water1 (2-inch) piece cinnamon stick4 whole cloves1 c. honey Preheat oven to 325°. Brush a 13 x 9 x 2-inch baking dish with some of the melted butter. Fold a phyllo sheet in half; place in dish. Brush with melted butter and top with another folded sheet of phyllo. Brush with melted butter.

In small bowl, combine pecans, walnuts, almonds, sugar and cinnamon; mix well. Top phyllo in dish with 1/2 cup of nut mixture. Top with 2 more folded sheets of phyllo, brushing each with melted butter. Top with 1/2 cup of nuts. Continue layering 2 folded sheets of phyllo, buttering each one, and nut mixture until only 2 sheets of phyllo remain. Fold, butter and layer last 2 sheets to form top crust. With razor blade, cut through top layers of pastry into 24 small rectangles. Bake for 50 minutes. Remove from oven; cut through all layers of pastry with sharp knife, using marks made by razor blade as a guide. Serves 6.

Honey Syrup: Remove zest from lemon (the thin yellow skin, not the white pith). Squeeze 1 1/2 teaspoons lemon juice from lemon; set aside. Combine lemon zest, sugar, water, cinnamon stick and cloves in heavy saucepan. Bring to a boil; lower heat and continue cooking without stirring for 25 minutes. The mixture should be syrupy (230° on candy thermometer). Stir in honey, then pour mixture through a strainer into a pitcher or measuring cup. Add lemon juice; stir and let cool. Pour cooled Honey Syrup over pastry. Cover; let stand o

Recipe categories: < 60 mins, For large groups, Oven.

Rating:
Baklava
3.6
Average rating: 3.6 of 5, total votes: 5
Cook. Time: PT1H
Total Time: PT1H


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