Directions: |
Directions:To make syrup: mix together sugar, water, honey, cinnamon stick and cloves in a small saucepan. Bring to a boil, then simmer gently, uncovered 8-10 minutes. Add lemon juice and simmer 2 minutes. Remove spices and set aside to cool.
To make filling: mix together the walnuts, sugar, cinnamon and ground cloves in a bowl.
Count the phyllo sheets and allow 5 sheets for each baklava roll. You should have enough for four rolls. Most packages have 22 sheets, so if none crumble use 6 sheets on 2 rolls instead of 5. The phyllo dries easily and then crumbles, so be sure to keep it between two damp (not soaking wet) towels while you are working with it.
Take a sheet of phyllo and place it on the counter. Brush the entire sheet generously with melted butter. Add another sheet of phyllo on top and brush with melted butter, continue this until you have used 5 (or six) phyllo sheets. Sprinkle a quarter of the filling over the top sheet. Starting with the long side, roll up like a jellyroll and place cut side down on a cookie sheet with sides. Repeat with remaining rolls. Cover and refrigerate rolls for about 15 minutes. With a sharp knife, cut chilled dough into diagonal pieces about 1" apart, cutting only halfway through the dough. (Be sure not to cut all the way through the rolls before baking)
Brush with melted butter and bake in a preheated 350º oven for 30-45 minutes or until golden-brown. Pour cold syrup over hot baklava rolls. Let stand several hours or overnight before serving so the syrup can thoroughly penetrate the rolls. Finish cutting each piece and serve.
Store in covered container in the refrigerator in warm weather or for longer storage anytime. Can also be frozen. Makes about 6 dozen pieces. |
This recipe for Sophie Kay's Baklava is from