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Baklava

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Baklava

Serves 36 as Dessert.


Filling

  • 1-1/2 lb blanched almonds
  • 1 lb walnuts
  • 2/3 c sugar
  • 2 tsp cinnamon
  • 1 tsp allspice

Syrup

  • 2 c honey
  • 2 c water
  • 2 c sugar
  • 4 cinnamon sticks
  • 1/2 grated orange peel
  • 1 tsp vanilla extract
  • 2 lb unsalted sweet cream butter
  • 2 lb filo dough
  • 36 whole cloves

Combine syrup ingredients in a small saucepan and bring to a gentle boil. Lower heat and simmer for 20 minutes. Strain solid ingredients ans set aside to cool.

Melt butter in small saucepan.

Grind almonds and walnuts in a food processor until a coarse texture. In a large bowl add ground nuts, sugar, cinnamon, and allspice in order. Thoroughly mix ingredients, making sure there are no lumps of sugar or spice.

Brush a 9x13x2 inch pan with melted butter. Lay a sheet of filo in the bottom of pan. Generously brush top of filo with melted butter. Cover with another sheet of filo and brush top of new sheet with butter. Repeat until you have used 12 sheets. Make sure entirety of pan is covered. If sheets wrinkle or tear do not worry about it as long as the layers cover the entire pan.

Spread a layer of nut mixture over first layer. Use enough to cover entire layer about 1/4 inch thick. Cover with sheet of filo. Generously brush top of filo with melted butter. Repeat until you have used 8 sheets.

Repeat nut/filo layers two more times. The final layer should use 24 sheets of filo.

Cut top filo layer into 8 even squares. Cut an "X" into each square to make 4 triangles for a total of 36. Insert a whole clove into the center of each triangle. Bake at 350F for 45 minutes or until top filo sheet is a dark brown.

While pan is still hot, scoop cooled syrup over top of baklava. Make sure that the syrup covers the entire piece and soaks into the edges. Use all of the syrup, going over the pieces multiple times if necessary.

Cool for several hours. Cut and serve each triangle with a cup of dark coffee or espresso.

Keywords: Dessert, Food Processor, Intermediate, Brownies/Bars, Mediterranean

( RG1504 )

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