Ingredients: |
Ingredients: 3 sticks butter, clarified
1/2 c. vegetable oil
2 boxes phyllo dough
3 c. walnuts, chopped
1 c. almonds, chopped
2 tsp. cinnamon
1/4 tsp. cloves
1/2 c. sugar
HONEY SAUCE:
1 1/2 c. sugar
3/4 c. water
1 T. lemon juice
2 T. honey
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Directions: |
Directions:To Clarify Butter: Melt butter slowly. Let it set a bit to separate. Skim off the foam that rises to the top, and gently pull the butter off the milk solids which have settled to the bottom. Transfer the clarified butter to a small bowl, add oil and stir to mix.
To Work With Phyllo Dough: Open box and remove dough from plastic liner. Unfold the dough layers until it is resting flat on the work surface. Cover the top layer of dough with a slightly damp tea towel, to keep the stack of phyllo moist.
To Make Filling: Combine the finely chopped walnuts and almonds with cinnamon, sugar and cloves. Stir to mix.
To Make Honey Sauce: Bring sugar, water and lemon juice to a boil for 5 minutes. Remove heat and stir in honey.
Grease a 9 x 13 baking pan. Lay two pieces phyllo dough in the pan and spread with 3 T. of the cinnamon/nut filling. Top with two more pieces of phyllo dough. Brush the dough lightly with butter/oil mixture. Repeat the process until all the dough is gone, or pan is full: nut filling, 2 sheets of dough, brush with butter. Keep damp tea towel on the phyllo dough stack to keep it moist until used. The dough may be slightly larger than the pan: trim and discard extra with each layer.
Preheat oven to 350º.
Once the baking pan is full, score a 2 inch diamond pattern across the top, cutting almost halfway through the layers. Bake at 350º for 30 minutes. Remove from oven and pour remaining clarified butter/oil over all. Reduce oven temperature to 300º. and bake for 45 minutes. Remove from oven and pour honey sauce over all. Keep and serve baklava at room temperature. For cookie trays, put baklava diamonds into mini paper holders. |
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