Baklava

submitted by tupper1


heres another favorite of mine

Baklava

nut mixture
4 cups coarsley ground walnuts
2 cups coarsley ground almonds
4 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons melted butter

combine all of the above ingerdeints and set aside

1 lb filo dough
1 lb unsalted butter melted and divided
2 cups of syrup (recipe to follow)

Place filo between sheets of waxed paper cover with a slightly damp towel
to prevent filo from drying out brush bottom and sides of an 18"x12"
jelly roll pan with melted butter place 8 filo sheets on bottom of pan
brushing each sheet with butter.take an additional 4 sheets of filo and
place in pan allowing sheets to drape over each of the 4 sides of pan.
brush these with melted butter pour 2 cups of nut mixture into filo lined
pan and spread evenly fold over the overlapping filo sheets brushing each
with butter,to envelop the nut mixture repeat layering process 2 more
times to form 3 nut layers top pastry with remaining filo dough and
generously brush top layer with melted butter use a pastry brush to
gently go around the edges of the pan and tuck in the filo score through
top layers of pastry with a sharp knife making 6 strips lengthwise then
cut 10 strips diagonaly to form diamond shaped pieces pour remaining
melted butter over pastry sprinkle some water on top too (this keeps the
filo from flying off during baking) bake pastry in a 325 degree oven for
1 hour place pan on rack and allow to cool for 5 minutes carefully spoon
cool syrup over pastry allow to stand at least 3 hours or overnight cut
through the scored pieces and serve

now heres the recipe for the syrup

2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
2"piece of lemon rind
2"piece of orange rind

in a small sausepan combine sugar and water bring to a slow boil stiring
occasionally until the sugar is dissolved add lemon juice and rinds and
cook over a medium heat for 10 minutes


i hope you all enjoy this

eva bocchino

brooklyn new york

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