Walnut Meat Baklava Recipe
Time to pamper your palate with this Baklava recipe. I never fail to eat Dessert while dining out and this is the most common dish that I order. The Greek people couldn't have come up with a better dish than this Baklava, specially when it comes to culinary creativity. You will make the right decision of preparing this Baklava.
Ingredients
1 pound phyllo pastry sheets
5 tablespoons sugar
1 1/2 cups sweet butter, melted
1 teaspoon cinnamon
Dash of clove
1 pound walnut meats, finely chopped
Syrup
Directions
Place sheets of phyllo pastry in a 13x9X2 inch pan, brushing each second sheet evenly with butter.
When 10 or 12 sheets are in place, combine walnuts, sugar, cinnamon, and clove, and spread one third of this mixture over the top sheet.
Place another 5 or 6 buttered sheets of phyllo on top of nut mixture, sprinkle with another third of the nut mixture, and repeat with buttered phyllo sheets and the final third of the nut mixture.
Spread remaining phyllo sheets on top, carefully buttering each second sheet.
With a sharp knife cut baklava into diamond shaped pieces.
Heat remaining butter (there should be 1/2 cup) until very hot and beginning to brown, and pour evenly over the baklava.
Sprinkle top with a few drops of cold water and bake in a 350 degree oven for 30 minutes.
Reduce temperature to 300 degrees and continue to bake for 1 hour longer.
Cool and pour hot syrup over the baklava.
30-36 servings Syrup: In a saucepan combine 3 1/2 cups water, 3 cups sugar, 1 teaspoon lemon juice, several slices orange and lemon, a cinnamon stick, and a few whole cloves.
Bring to a boil and simmer for 20 minutes.
Strain.
When 10 or 12 sheets are in place, combine walnuts, sugar, cinnamon, and clove, and spread one third of this mixture over the top sheet.
Place another 5 or 6 buttered sheets of phyllo on top of nut mixture, sprinkle with another third of the nut mixture, and repeat with buttered phyllo sheets and the final third of the nut mixture.
Spread remaining phyllo sheets on top, carefully buttering each second sheet.
With a sharp knife cut baklava into diamond shaped pieces.
Heat remaining butter (there should be 1/2 cup) until very hot and beginning to brown, and pour evenly over the baklava.
Sprinkle top with a few drops of cold water and bake in a 350 degree oven for 30 minutes.
Reduce temperature to 300 degrees and continue to bake for 1 hour longer.
Cool and pour hot syrup over the baklava.
30-36 servings Syrup: In a saucepan combine 3 1/2 cups water, 3 cups sugar, 1 teaspoon lemon juice, several slices orange and lemon, a cinnamon stick, and a few whole cloves.
Bring to a boil and simmer for 20 minutes.
Strain.
