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LOCATION: Recipes >> Middle Eastern >> Baklava 25

Print this Recipe    Baklava 25

Deluxe Baklava

Medium Syrup (recipe follows)
4 cups finely chopped walnuts (about 1-1/4 lbs.)
1 Tbsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup sugar
40 filo pastry sheets (about 2 lbs.)
1-1/2 cups unsalted butter, clarified, or margarine, melted

Prepare Medium Syrup. Set aside to cool. Preheat oven to 350F
(175C). Lightly butter a 13" x 9" baking pan. Set aside. In a medium
bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar.
Set aside. Stack filo pastry sheets on a flat surface. Trim to fit
pan. Cover with plastic wrap to prevent drying out. Layer 12 filo
sheets in baking pan, brushing each sheet with clarified butter or
melted margarine. Spread 1 cup nut mixture over layered filo sheets.
Top with 8 more filo sheets, brushing each with butter or margarine.
Spread with 1 cup nut mixture. Layer 8 more filo sheets, brushing
each with butter or margarine. Spread with remaining nut mixture.
Top with 12 remaining filo sheets, brushing each with butter or
margarine. Brush top sheet with remaining butter or margarine.
Cutting all the way through pastry, cut into 1-inch diamond shapes
without removing from pan. Bake 30 minutes. Reduce heat to 200F
(95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry.
Let stand several hours before serving. Makes about 110 pieces.


MEDIUM SYRUP

3 cups sugar
1-1/2 cups water
2 Tbs. lemon juice

Combine all ingredients in a large, heavy saucepan. Bring to a
boil, stirring frequently. Reduce heat. Once mixture boils and
sugar is dissolved, do not stir or syrup may cloud or crystallize.
Cook, uncovered, over medium-low heat until a candy thermometer
registers 212 to 218F (100 to 102C). At this temperature, syrup
dropped from a cold metal spoon will fall in a sheet. Remove from
heat. Cool. Use immediately or refrigerate in a plastic container
with lid. May be refrigerated up to 1 month. Makes about 2 cups.

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