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LOCATION: Recipes >> Middle Eastern >> Baklava 23

Print this Recipe    Baklava 23

Almond-Walnut Baklava

2 cup sugar
1 1/2 cup water
1 cinnamon stick
3 whole cloves
1/2 cup honey
1 Tbsp. brandy

1 3/4 cup sliced almonds (about 7 oz.)
1 3/4 cup walnuts (about 7 oz.)
2 tsp. ground cinnamon
1/2 cup fine dry white breadcrumbs

2 1-lb. packages fresh phyllo pastry sheets or frozen, thawed
1 1/4 cup (2 1/2 sticks) unsalted butter, melted, lukewarm
Whole cloves

Combine sugar, water, cinnamon, cloves and honey. Stir over medium
heat until sugar dissolves. Increase heat and boil gently until
reduced to 2 1/2 cups, about 10 minutes. Strain into bowl and mix
in brandy. Cool completely.

Toast almonds and walnuts and finely chop in processor. Transfer
to large bowl. Mix in cinnamon and breadcrumbs.

Butter bottom and sides of 13x9x2-inch glass baking dish. Unroll
stacked phyllo sheets, press folds to smooth, and cut crosswise in
half. Place 1 sheet of phyllo in bottom of prepared dish (keep
remaining sheets covered with plastic wrap and damp towel to prevent
drying). Because many brands of phyllo are not long enough to touch
both ends of the dish, it may be necessary to stagger sheets to
end of dish. Brush first sheet with melted butter. Top with second
phyllo sheet. Brush with melted butter. Repeat, using 12 more
sheets, buttering each sheet. Sprinkle 3/4 cup nut mixture over.
Cover with 4 more sheets, buttering each. Sprinkle 3/4 cup nut
mixture over. Cover with 4 more sheets, buttering each. Sprinkle
3/4 cup nut mixture over. Cover with 4 more sheets, buttering each.
Sprinkle 3/4 cup nut mixture over. Cover with 4 more sheets,
buttering each. Sprinkle 3/4 cup nut mixture over. Top with 18 more
sheets, buttering each. Brush top sheet generously with butter.


{ 14 - Nuts - 4 - Nuts - 4 - Nuts - 4 - Nuts - 4 - Nuts - 18 }

Cut baklava lengthwise into thirds and make 8 diagonal cuts. Top
each section with a whole clove. Lightly sprinkle the top with
water and bake at 3500 in center of oven until pastry is golden
brown, about 1 hour. Gradually pour syrup over hot baklava and cool
completely.

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