LOCATION: Recipes >> Middle Eastern >> Baklava 04
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Baklava 04
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Baklava
3 cups walnuts (about 3/4 lb)
1/2 cup sugar
1-1/2 tsp ground cinnamon
1 package (16 oz) phyllo or strudel pastry leaves
1/2 cup unsalted butter or margarine, melted
1 tbsp water
honey syrup (recipe follows)
Place walnuts on a jellyroll pan and toast in a moderate oven (350F)
for 10 minutes. Whirl walnuts while still warm, 1/2 cup at a
time, in a blender until finely ground. Mix together with sugar
and cinnamon in a medium bowl.
Brush bottom of a 13x9x2" baking pan with melted butter. Fold two
phyllo leaves in half; place on bottom of pan; brush with butter.
Place two more folded leaves in pan, brush with butter.
Sprinkle top with 1/2 cup nut mixture. Add two more folded leaves;
brush with butter.
Repeat step 3 five more times. Stack remaining leaves, brushing
every other one. Brush top leaf with the remaining butter; sprinkle
with the tablespoon of water.
With a sharp knife, cutting through the top layer of phyllo only,
make 5 lengthwise cuts, 1-1/2" apart. Then cut diagonally again
at 1-1/2" intervals, making diamonds.
Bake in a preheated 325F oven for 50 minutes, until top is golden.
Remove pan to wire rack. Cut all the way through the diamonds,
separating slightly. Pour cooled honey syrup over. Cool thoroughly
in pan on rack. Cover with foil; let stand at room temperature
overnight for syrup to be absorbed.
Honey Syrup
1 small lemon
1 cup sugar
1 cup water
1 two-inch piece stick cinnamon
2 whole cloves
1 cup honey
1 tbsp brandy (optional)
Grate the rind from the lemon (thin yellow part only) and reserve.
Squeeze out 1-1/2 tsp lemon juice into a small cup; set aside.
Place lemon rind, sugar, water, cinnamon stick and cloves in a
heavy saucepan. Bring to boiling, lower heat, continue cooking,
without stirring, 25 minutes, or until mixture is syrupy (230F on
a candy thermometer).
Stir in honey; pour through strainer into a 2 cup measure. Stir
in reserved lemon juice and brandy. Cool.
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