Recipe#6669

Title: Baklava 2

  From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7
  Source: Karen Mintzias I-Cooking

      Yield: 30 servings
 
--------------------------BAKLAVA-------------------------------
    3/4 c  Walnuts; finely chopped
    3/4 c  Pistachios; finely chopped
    1/2 c  Almonds; finely chopped bla
    1/2 c  Sugar; superfine
      1 ts Cinnamon
      1 ts Nutmeg
  1 1/4 lb Butter; melted
      1 pk Commercial phyllo sheets
---------------------------SYRUP--------------------------------
  2 1/2 c  Sugar
  1 3/4 c  -Water
      1    Orange's rind; finely grate
      1    Lemon's rind; finely grated
      5    Whole cloves
      1    Cinnamon stick
      1 c  Honey
 
  *Note: Almonds should be lightly toasted. Combine nuts, sugar,
  cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking pan well with
  butter. Separate 25 phyllo sheets from package. Place under a smooth,
  damp towel to prevent drying.  Wrap remaining filo well. Freeze for
  future use. Place one phyllo sheet in pan. Trim to fit. Brush
  generously with melted butter. Repeat procedure until there are 5
  layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture.
  Repeat this procedure two more times, ending with phyllo.  Drizzle
  any remaining butter over top.  Bake in 350 degree oven 1-1/2 hours
  or until golden brown.  Remove baklava from oven. Using a sharp
  knife, immediately cut long, diagonal lines from corner to corner,
  forming an "X".  Follow these guidelines to cut baklava into
  serving-size diamonds. While still hot, pour cooled syrup over
  baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves
  and cinnamon stick in saucepan. Bring to boil.  Simmer, uncovered,
  about 5 minutes to thicken syrup slightly. Remove from heat.  Discard
  spices. Stir in honey. Cool at room temperature. Pour over hot
  baklava. Allow to stand overnight before serving.