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Print this Recipe    Baklava 29

Baklava

3 1/2 cups sugar
2 1/2 cups water
2 tablespoons honey
2 teaspoons fresh lemon juice
1 cinnamon stick
3 whole cloves
1/2 pound walnuts, finely chopped
1/2 pound blanched almonds, finely chopped
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 1/2 pounds filo pastry
1 pound unsalted butter - (4 sticks), melted

In a saucepan, combine 3 cups of the sugar, the water, honey, lemon
juice cinnamon stick and whole cloves, and bring to a boil. Reduce
the heat and simmer for 15 minutes. Remove the cinnamon stick and
cloves, and let cool.

In a large bowl, combine the walnuts, almonds, remaining 1/2 cup
sugar, ground cinnamon, and ground cloves and set aside.

Unroll the filo dough on a flat surface and keep it covered with
waxed paper and a damp towel so it doesn't dry out and become
brittle. Remove 8 filo sheets, fold, cover and refrigerate for the
top layer. Using a pastry brush, brush a 15 1/2- by 11 1/2- by
3-inch baking pan with some of the melted butter. Lay a filo sheet
on the bottom of the pan, brush with butter, and repeat using a
total of 8 sheets. Sprinkle a handful of the nut mixture over the
top filo sheet. Layer 3 more filo sheets, brushing each with butter,
and sprinkle again with a handful of the nut mixture. Continue
until all the filo sheets and nuts are used, being sure to brush
each sheet with butter. Use the reserved 8 sheets of filo for the
last, top layer.

Preheat the oven to 300 degrees.

Using a long, very sharp knife, cut the baklava into small diamonds:
First make 6 evenly spaced lengthwise cuts. Cut straight down until
the tip of the knife touches the bottom of the pan, and keeping
the knife straight, cut in a straight line all the way. Next, cut
diagonally across the lengthwise cuts to form diamonds, starting
in one corner and making cuts until you reach the opposite corner.

Heat the remaining butter until it bubbles and pour it over the
top of the pastry. Bake for 1 1/4 hours or until evenly golden and
flaky. Remove to a rack and spoon the cooled syrup over the entire
pastry. Cool in the pan, then serve pieces individually, placing
them in decorative paper cups if desired. This recipe yields 55
to 60 diamonds.

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