Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **baklava**

  3. 3/4 cup finely chopped walnuts

  4. 3/4 cup finely chopped pistachios

  5. 1/2 cup chopped blanched almonds --

  6. -- toasted)

  7. 1/2 cup superfine sugar

  8. 1 teaspoon cinnamon

  9. 1 teaspoon nutmeg

  10. 1 1/4 pounds sweet butter -- melted

  11. 1 package commercial phyllo sheets

  12. **syrup**

  13. 2 1/2 cups sugar

  14. 1 3/4 cups water

  15. 1 orange's rind -- finely grated

  16. 1 lemon's rind -- finely grated

  17. 5 whole cloves

  18. 1 cinnamon stick

  19. 1 cup honey

Instructions Jump to Ingredients ↑

  1. 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.

  2. Bake in 350F 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.

  3. 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.


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