Baklava
1 1/2 pounds walnuts, chopped
1/2 c sugar
1/2 tsp cinnamon
1/8 tsp ground cloves
33 sheets fillo dough ( I use the whole box )
1 c butter (2 sticks--maybe more)
Combine walnuts, sugar cinnamon and cloves.
Grush a 12 x 17 inch baking pan with butter. Place 6 buttered sheets of fillo dough on bottom. Sprinkle with 1/3 of walnut mixture, top with 6 more buttered sheets of fillo dough, then 1/3 of walnut mixture. continue until the walnuts are used, ending with 15 sheets of buttered fillo on top.
Score fillo into 1 1/2 inch diamonds before baking. A long ruler is useful for this endeavor. Bake at 350 degrees for 45 minutes to an hour, until golden brown. Remove from oven and pour syrup on hot baklava.
Syrup:
2 c sugar
1 c honey
2 c water
1 lemon peel
Boil 10 minutes, then remove peel and allow to cool slightly. Pour over warm baklava. Allow to cool before serving.
1/2 c sugar
1/2 tsp cinnamon
1/8 tsp ground cloves
33 sheets fillo dough ( I use the whole box )
1 c butter (2 sticks--maybe more)
Combine walnuts, sugar cinnamon and cloves.
Grush a 12 x 17 inch baking pan with butter. Place 6 buttered sheets of fillo dough on bottom. Sprinkle with 1/3 of walnut mixture, top with 6 more buttered sheets of fillo dough, then 1/3 of walnut mixture. continue until the walnuts are used, ending with 15 sheets of buttered fillo on top.
Score fillo into 1 1/2 inch diamonds before baking. A long ruler is useful for this endeavor. Bake at 350 degrees for 45 minutes to an hour, until golden brown. Remove from oven and pour syrup on hot baklava.
Syrup:
2 c sugar
1 c honey
2 c water
1 lemon peel
Boil 10 minutes, then remove peel and allow to cool slightly. Pour over warm baklava. Allow to cool before serving.
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