Baklava Recipe
Ingredients
| Fillo dough | 1 pound, frozen | |
| Walnuts | 1 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Butter | 1 Cup (16 tbs), melted | |
| Sugar | 2 Tablespoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground nutmeg | 1/2 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Lemon-Honey Syrup | ||
Directions
Thaw fillo dough at room temperature for 2 hours.
Finely chop or grind nuts.
Cut fillo in half crosswise.
Cover with slightly damp towel.
Lightly butter the bottom of 14 x l0 x 2-inch baking pan.
Lay 10 of the half sheets of fillo in pan, brushing each sheet with some of the melted butter.
Mix walnuts, almonds, sugar, cinnamon, nutmeg, and cloves.
Sprinkle half of the nut mixture over fillo in pan.
Drizzle with some of the melted butter.
Top with another 20 of the half sheets of fillo, brushing each with more of the melted butter.
Repeat with another layer of the nut mixture, remaining butter, and remaining fillo.
Cut without cutting through bottom layer, into diamond-shaped pieces or squares.
Bake at 350° for 50 to 55 minutes.
Finish cutting; cool thoroughly.
Pour warm Lemon-Honey Syrup over.
Finely chop or grind nuts.
Cut fillo in half crosswise.
Cover with slightly damp towel.
Lightly butter the bottom of 14 x l0 x 2-inch baking pan.
Lay 10 of the half sheets of fillo in pan, brushing each sheet with some of the melted butter.
Mix walnuts, almonds, sugar, cinnamon, nutmeg, and cloves.
Sprinkle half of the nut mixture over fillo in pan.
Drizzle with some of the melted butter.
Top with another 20 of the half sheets of fillo, brushing each with more of the melted butter.
Repeat with another layer of the nut mixture, remaining butter, and remaining fillo.
Cut without cutting through bottom layer, into diamond-shaped pieces or squares.
Bake at 350° for 50 to 55 minutes.
Finish cutting; cool thoroughly.
Pour warm Lemon-Honey Syrup over.
Chef
