MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Baklava
Categories: Nuts, Herbs, Pastry, Citrus
Yield: 48 servings
1 1/2 lb Fine chopped walnuts
1/2 c Sugar
1/2 ts Ground cinnamon
1/8 ts Ground cloves
1 lb Butter; melted, divided
32 oz (2 pkg) 14" X 9" sheets
- phyllo dough; thawed
MMMMM---------------------------SYRUP--------------------------------
2 c Sugar
2 c Water
1 c Honey
1 tb Grated lemon or orange zest
In a small bowl, combine walnuts, sugar, cinnamon and
cloves; set aside. Brush a 15" X 10" X 1" baking pan
with some butter. Unroll 1 package phyllo dough; cut
stack into a 10 1/2" X 9" rectangle. Repeat with
remaining phyllo. Discard scraps.
Line bottom of prepared pan with 2 sheets of phyllo
dough (sheets will overlap slightly). Brush with butter.
Repeat layers 14 times. (Keep dough covered with a damp
towel until ready to use to prevent sheets from drying
out.)
Spread with 2 cups walnut mixture. Top with 5 layers of
phyllo dough, brushing with butter between each sheet.
Spread with remaining walnut mixture. Top with 1 layer
of phyllo dough; brush with butter. Repeat 14 times. Cut
into 2 1/2" squares; cut each square in half diagonally.
Brush remaining butter over top. Bake @ 350oF/175oC
until golden brown, 40-45 minutes.
In a large saucepan, bring syrup ingredients to a boil.
Reduce heat; simmer for 10 minutes. Strain syrup,
discarding zest; cool to lukewarm. Pour syrup over warm
baklava.
Judy Losecco, Buffalo, New York
Makes: 4 dozen
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Heck, if it's fried, sweet, smoked or greasy, I'll eat it.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)
|
