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Greek: Baklava With Walnuts




Source of Recipe


TIZA


Recipe Introduction


For a 24x32 cm pan you need: 1 kg phyllo pastry, 2 cups butter. The ideal is to use sheeps butter but if you can't find it the other will do just fine.


List of Ingredients




1/2 kg walnuts coarsely chopped
4 tbs sugar
4 tbs grounded rusks
3 tbs cinnamon grounded

FOR THE SYRUP:
3 cups sugar
2 cups water
3/4 cup honey
5-6 cloves
1 cinnamon stick
the peel of 1 lemon and 1 orange
the juice from 1/2 lemon

Recipe



Start by claryfing the butter. Put it in a saucepan to melt and carefully remove the foam that forms on top. Set aside. Mix together the wallnuts,sugar,rusks and cinnamon. Cut the phyllo at the same size of your oven pan. Put 10 sheets of phyllo coating with butter each one. Sprinkle some of the walnut mixture evenly on top (about 4 tbs). Then continue by putting 2 sheets (all buttered) and filling. It goes 2 sheets-filling etc until you have 10 phyllo sheets left. Put them on top with no filling among them. It is 10 phyllo on the bottom and 10 phyllo on top. With a sharp knife cut the baklava to square medium size pieces. Spread the remaining butter on top and about 1cup of water. Bake at 180c for about 40min and then lower the temperature to 120c and bake another 40min. Prepare the syrop. Boil all the ingredients,exept the lemon juice for 7-10min.1min before you remove it from heat add it also. Remove from the heat and let it cool compeletely. I think it is better to start by preparing the syrop. When the baklava comes out from the oven pour all over the cold syrop . Let it stand for a whole day before you serve it in order to absorb the syrop. It is quite a trouble i know but its worthing. It has a wonderfull full taste so the best way to serve it is with a cup of coffee and a glass of cold water. Enjoy!!!