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BAKLAVA




Source of Recipe


Maria Petros of Petros Foods; The Blade


List of Ingredients




Yield: 60 pieces

2 pounds phyllo
1 to 1-1/4 pounds unsalted butter
2 1/2 pounds walnuts, ground
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Syrup:
3 cups sugar
2 cups water
3/4 cup honey
Pinch of whole cloves
1/2 stick cinnamon
1/2 sliced lemon

Recipe



Cook syrup ingredients for 15 minutes. Set aside to cool; then strain.

For nut filling, mix nuts, sugar, cinnamon, and nutmeg together.

Grease 26-by-18-inch pan with melted butter and start layering phyllo dough, brushing each piece with melted butter. After 12 layers, butter and sprinkle lightly and evenly with nut filling for the next 10 layers. Add 19 layers of phyllo, again brushing each with melted butter. With a sharp knife, cut pastry five times down side of pan and six times across, and then into diamonds. Bake in 300-degree oven for 1 hour and 30 minutes, or until golden. Pour cooled syrup over hot pastry. Let set for several hours before serving.