Baklava
1 1/2 cups walnuts, chopped 1 1/2 cup walnuts, ground 3/4 cups almonds, chopped 2 teaspoons ground cinnamon 3/4 teaspoon ground cloves 1 pound unsalted butter, melted 1 pound phyllo pastry
For the Filling:
Combine the chopped and ground walnuts, chopped almonds, cinnamon and cloves. Set aside.
Cut the layers of phyllo dough to fit a 9 x 12 inch baking pan. Set aside 4 layers for the top. Keep the phyllo dough covered at all times with a damp dish towel. It will dry quickly if exposed to the air. Brush the baking pan with the melted butter. Lay a sheet of phyllo in the pan and brush with butter. Sprinkle evenly with a handful of the nut mixture. Repeat this layering process until all the nuts are used. lay the remaining phyllo sheets on top, brushing each generously with melted butter. Using the tip of a sharp knife, cut a diamond-shaped pattern through the top 4 layers, leaving about 2 inches between each cut. Bake for 45 minutes in a preheated 325* F oven until the top turns golden. Remove from the oven and cool slightly.
2 cups sugar 1 1/4 cups water peel of 1 orange 4 whole cloves 1 cinnamon stick 6 ounces honey juice of 1/2 lemon 1/2 teaspoon vanilla 1/4 teaspoon almond extract
For the Syrup: Combine the sugar, water, orange peel, cloves and cinnamon stick in a saucepan. Simmer for 2 minutes. Add the honey and lemon juice. Boil for 5 minutes. Remove from the heat. Stir in the vanilla and almond extract. Allow to cool. Pour the syrup evenly over the baklavas. Cut through all the dough layers following the diamond shaped pattern made earlier. Let stand overnight before serving.
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