LOCATION: Recipes >> Middle Eastern >> Baklava 28
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Baklava 28
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Baklava
1/2 lb phyllo pastry sheets
3/4 cup melted butter
1/2 lb walnuts or almonds, chopped fine
1/4 cup bread crumbs
1/3 cup sugar
1/2 t cinnamon
1/4 t cloves
2 cups sugar
1 cup water
juice of one lemon, to taste
Place one pastry sheet in a well-buttered 9X13" baking pan and
brush with melted butter. Place second pastry sheet on top of the
first and butter again. Repeat until you have 6 layers of buttered
sheets.
Mix walnuts or almonds, bread crumbs, sugar, cinnamon and cloves.
Thickly sprinkle top pastry sheet with mixture and place more
buttered pastry sheets over this. Repeat in same manner until all
ingredients have been used, ending with 6 pastry sheets. Brush top
with remaining butter and trim edges with a sharp knife.
Cut diagonal lines the length of the pan to make diamond shape
pieces. Sprinkle with water. Bake in a moderate oven for about 1
hour or until golden brown.
To prepare syrup:
Boil sugar, water and lemon juice for 10 minutes. Pour hot syrup
over cooked baklava. Allow to stand for several hours before serving.
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