Directions: |
Directions:Combine nuts, sugar and cinnamon. Combine butter and oil; keep warm. Brush bottom of 13 x 9 x 2 inch baking pan with butter mixture. Cut phyllo sheets to fit pan. Cover the phylllo with waxed paper and damp tea towel to keep from drying out. Line pan with 10 sheets phyllo, brushing each with butter mixture. Sprinkle with 1/3 C. nut mixture. Place 2 sheets phyllo on top of nuts, brushing each with butter mixture. Sprinkle with 1/3 C. of nut mixture. Repeat, layering 2 sheets phyllo, brushing each with butter mixture and sprinkling with 1/3 C. nut mixture until all nut mixture is used.
Top with remaining phyllo sheets, brushing each with butter. With sharp knife, carefully cut through all layers into small diamond-shapes pieces.
Bake at 325º for 45 minutes; reduce heat to 275º and bake 20 minutes longer. Remove from oven. While still hot, carefully spoon cool honey syrup over Baklava.
Honey Syrup
Combine water, honey, lemon and orange peel, cloves and cinnamon. Bring to a boil then simmer for 20 minutes. Add lemon and orange juice and simmer 5 more minutes. Removed from heat and cool. Makes about 1 cup. |
Personal
Notes: |
Personal
Notes: To clarify butter:
Melt 1 1/2 C. butter over low heat. Remove and let stand a few minutes, allowing milk solids to settle. Skim foam from the top and carefully pour off clear yellow liquid, leaving sediment in pan. Makes about 1 cup.
For optimum flavor, allow Baklava to stand several hours after adding syrup. Baklava can be frozen wrapped in foil.
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