LOCATION: Recipes >> Middle Eastern >> Baklava 09
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Baklava 09
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BAKLAVA
(makes about 50 pieces)
1 1/2 cups butter, melted
1 1/2 cups coarsely chopped almonds
1 1/2 cups coarsely chopped walnuts
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 pound phyllo pastry, about 25 sheets
1 1/2 cups sugar
1 cup honey
1/4 cup water
Heat the oven to 350 degrees. Brush a 13 by 9 inch pan with some
of the melted butter. Combine the nuts, cinnamon, and cloves in a
bowl. Put one sheet of phyllo in the bottom of the buttered pan
with the excess pastry hanging over the edge of the pan. Brush
with melted butter. Repeat with 7 more sheets of phyllo, brushing
each with melted butter.
Sprinkle one third of the nut mixture over the pastry. Layer four
more phyllo sheets on top, brushing each with melted butter.
Sprinkle another third of the nut mixture on top and cover with
four more phyllo sheets, again brushing each with melted butter.
Sprinkle the remaining nut mixture on top and cover with the
remaining 8 sheets of phyllo, brushing each with melted butter as
before. Fold all the overhanging edges up onto the seventh phyllo
sheet before topping with the final sheet. Trim the excess pastry
from the top sheet with a sharp knife and brush the top with the
remaining butter. Using a sharp knife, make diagonal cuts about
1 1/2 inches apart across the entire pastry and then back again to
form diamond shapes, cutting through all the pastry layers.
Bake for 1 hour. Turn the oven off and leave the pan in the oven
for another 30 minutes.
Meanwhile, prepare the syrup. Combine the sugar, honey and water
in a saucepan over moderate heat, stirring until the sugar is
dissolved. Increase the heat and bring to the boil, stirring
constantly. Lower the heat to moderate again and simmer for 5
minutes. Remove from the heat.
As soon as the baklava is removed from the oven, pour the warm
syrup over it, allowing it to penetrate through all the layers.
Cut through the baklava again to separate the diamonds. Cool
completely before serving.
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