Ingredients: |
Ingredients: 1 lb. shelled walnuts, finely chopped
4 T. sugar
1 ¼ tsp. cinnamon
¾ tsp. cloves, ground
16 Zweiback infant toast (crushed)
1 lb. filo (thawed in refrigerator for 12 hours)
¾ c. butter or margarine (melted)
Syrup ingredients:
3 ½ c. sugar
8 oz. honey
1 ¾ c. water
1-1 ½ T. freshly squeezed lemon juice
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Directions: |
Directions:Make syrup first by combining sugar, water, and boiling until clear. Add honey and continue boiling for 10 min. Add lemon juice, and let cool.
Mix chopped nuts, sugar, cinnamon, cloves and crushed Zweiback in a bowl and set aside. Grease a 9x13 inch baking pan. Place 6 filo sheets, each brushed with melted butter in the pan, folding edges under to fit. Spread approximately 1/6 of the nut mixture on top. Alternate 2 sheets of filo, each buttered with about 1/6 of nut mixture until all mixture has been used and approximately 6 unused sheets of filo remain. Place all 6 sheets of filo, buttering each, on top, tucking edges as needed. Brush the final layer well with butter.
Score the baklava by partially cutting through the layers (about 1/3 thickness) to create the desired piece size and shape (diamonds or squares are common). Bake at 350o for 40-50 min, until golden brown. Remove from oven and pour room temperature syrup over hot baklava. Allow to rest for 12 hours. To serve, cut all the way through each score line and lift pieces. Store covered at room temperature. |
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