Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Baklava




Source of Recipe


posted to rc by booper


List of Ingredients




1 pound phyllo dough (strudel leaves)
1-1/2 pounds walnuts (chopped)
3/4 cup sugar
1 teaspoon cinnamon
Grated rind of one orange
1 pound butter
Ingredients for Syrup
2 cups water
2 cups sugar
1/2 cup honey
1 cinnamon stick
3 lemon slices

Recipe



Syrup: Combine syrup ingredients and boil for 10 minutes.

Mix nuts, sugar, cinnamon and orange rind well. Melt butter and brush on a 13 x 9-inch pan. Place one layer of phyllo in pan, allowing ends to extend over pan. Brush with melted butter. Repeat with four sheets of phyllo. Sprinkle heavily with nut mixture, and continue to alternate one layer of phyllo, brush with melted butter, and sprinkle heavily with nut mixture until all ingredients are used. Be sure to reserve 4 sheets of phyllo for the top (each to be brushed with butter).

Brush top with remaining butter and trim edges with sharp knife. Cut through top with diagonal lines to form diamond shapes.

Bake in 400 degree oven for 15 minutes, lower oven to 300 degrees and continue to bake for 40 minutes. Should be golden brown in color.

While still hot, cover with prepared syrup and let stand overnight before serving. Baklava should rest for 24 hours before removing from pan. Will keep in refrigerator for weeks or it can be frozen.

Serves: 24