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Recipes

Baklava
Yield 60 pieces

20-22 sheets Phyllo
4 cups of Walnuts, fine chopped
4 cups of Blanched Almonds, fine chopped
1/2 cup of Sugar
1 Tbsp. Cinnamon
1 Tbsp. Ground Cloves
1/2 to 3/4 cup Butter
4 Tbsp. Water

Honey Syrup:

1/2 cup Sugar
1 cup Honey
3/4 cup Water
1 Lemon, juiced
1 stick Cinnamon

Defrost phyllo dough according to package directions.

In a large bowl, combine the walnuts and almonds with the sugar, cinnamon, and cloves. Mix will with hands or a large whisk until thoroughly blended.

Preheat oven to 350°F

Oil the bottom and sides of a 17 X 13 inch (or equivalent) rectangular baking pan. Place a sheet of phyllo in the pan and brush with a little butter. Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with butter.
Spoon a little of the nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with butter, except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling.

Score the pastry in pieces using a razor blade, and follow up with a sharp knife, cutting all the way through. To make triangles: cut the pastry into squares, then, cut squares in half diagonally to make triangles.

Sprinkle just the top of the pastry with water to prevent curling.
Bake on the rack just below the middle of the oven 350°F until golden
35-45 minutes.

Note: The cooked baklava may have white spots on top. These are from the water and will disappear after the syrup is added.

Bring the syrup ingredients to a boil. Reduce heat and simmer for 10 minutes, then remove cinnamon. Pour the hot syrup carefully and evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners. Allow the baklava to cool thoroughly and absorb the syrup before serving (at least 3-4 hours).