Baklava

Use walnuts, pecans, or other nuts in this delicious baklava.

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablespoon lemon juice
whole cloves

Thaw phyllo pastry and separate sheets according to package
directions. Keep pastry not being used covered with clean damp dish
towel to keep it from drying out.
Place 5 or 6 pastry sheets in a greased 9x13-inch baking pan, one by
one, brushing each sheet quickly and all over with melted butter.
(Cut the sheets to fit the pan.)
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle half over the
buttered pastry.
Continue with 5 or 6 more pastry sheets, again brushing each sheet
with the melted butter.
Sprinkle the remaining nut filling over the pastry.
Place more sheets on top, brushing each with melted butter.
Cut baklava pastry into 2-inch diamonds.
Place a whole clove in the middle of each diamond.
Bake at 400° until brown and crisp, about 30 to 35 minutes.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1
cup water, and lemon juice; bring to a boil. Boil baklava syrup for
about 20 minutes, stirring occasionally, until syrupy. Cool and pour
over baklava.

Best prepared a day or two ahead of time, to allow the flavors to meld.

[adapted from a recipe found at
http://southernfood.about.com/od/bro...r/bl30206n.htm and past
experience of making baklava, as taught to me by a Greek friend, who
had the recipe handed down to her from an aunt.]

--
Peg Shambo
Davenport, Iowa



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