1 pkg. (1 lb.) prepared phyllo- or strudel-
pastry leaves (12x15 inch)
1 cup finely chopped or ground walnuts
1 cup finely chopped or ground blanched almonds
1/2 cup sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 1/2 cups sweet butter, melted
3/4 cup sugar
3/4 cup honey
1-inch cinnamon stick
4 lemon slices
4 orange slices
Preheat oven to 325 degrees F. Let pastry leaves warm to room temperature,
as the label directs. In small bowl, mix walnuts, almonds, 1/2 cup sugar,
the ground cinnamon, and cloves. Place 2 leaves of phyllo pastry in a
15-1/2" x 10-1/2"x1" jellyroll pan; brush top leaf with melted butter.
Repeat, stacking 14 leaves in all and buttering every other leaf. (Keep
rest of pastry leaves covered with damp paper towels, to prevent drying
out.) Sprinkle top with one third of nut mixture. Add 6 more leaves,
brushing every other one with butter. Add another layer of nuts and then
more phyllo brushed with butter. Continue until nuts and phyllo are used.
Stack any remaining pastry leaves on top, brushing every other one with
remaining melted butter and buttering top leaf.
Bake 60 minutes. Turn off heat, and let baklava remain in oven 60 minutes
longer. Meanwhile make syrup: In small saucepan, combine sugar, honey,
cinnamon stick, lemon and orange slices, and 1 3/4 cup water. Bring to
boiling, stirring until sugar is dissolved. Reduce heat; simmer,
uncovered, 20 minutes. Strain. As soon as baklava is removed from oven,
cut into diamond-shaped pieces. (On long side, make 9 crosswise cuts, at
1-1/2" intervals. Then, starting at one corner, make 11 cuts on diagonal,
at 1-1/2" intervals, to form diamonds.) Pour syrup over top. Cool in pan
on wire rack 2 hours.
Makes about 40 pieces.