Baklava
Baklava
This was specially requested for a dinner with friends. I don’t make it often, but who can say “no” to friends? Rich and sweet, small squares of baklava are a wonderful end to any meal. You can easily cut this recipe in half if you want to make a smaller batch. When working with phyllo keep the sheets pliable by covering them with a damp towel to keep them from drying out.
Baklava
2 lbs. phyllo
1 lb. butter, preferably unsalted
1½ lbs. walnuts or blanched almonds, chopped fine
½ c. sugar
½ t. cinnamon
1/8 t. cloves
Combine nuts, sugar and seasonings and set aside. Brush a large jellyroll pan (12×17) with butter and line bottom with 15 phyllo sheets, brushing each with butter as you go. Spread 1/3 of the nut mixture on phyllo leaves. Top with 5-6 buttered sheets of phyllo. Spread with another third of the nut mixture. Add another layer of 5-6 buttered leaves and remaining nut mixture. You should have 15-17 leaves for the top. Brush top layer of leaves with remaining butter. With a sharp pointed knife score the top sheets in whatever shapes and sizes you want. Bake in a preheated 350-degree oven for 45 minutes to an hour. Baklava should be golden brown. Meanwhile prepare syrup. When baklava has cooled, warm up the syrup and pour over.
Syrup:
2 c. sugar
1 c. honey
2 c. water
zest of 1 lemon or orange
Bring to a boil and simmer 10 minutes. Strain and set aside.
