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|Orange juice||2⁄3 Cup (10.67 tbs)|
|Honey||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Walnuts||1 Pound, finely chopped|
|Grated lemon rind||1 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Phyllo dough||12 Ounce (1 Package)|
|Melted butter||1 1⁄4 Cup (20 tbs)|
Calories 1320 Calories from Fat 765
% Daily Value*
Total Fat 89 g137.4%
Saturated Fat 28.6 g143%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 284.1 mg11.8%
Total Carbohydrates 128 g42.7%
Dietary Fiber 7.6 g30.5%
Sugars 87.2 g
Protein 16 g32.8%
Vitamin A 24.1% Vitamin C 31%
Calcium 12.1% Iron 25%
*Based on a 2000 Calorie diet
Bring to a boil.
Boil for 5 minutes or to 220 degrees on candy thermometer.
Remove cinnamon stick.
Stir in lemon juice.
To make the baklava: Preheat oven to 350 degrees.
Mix walnuts, cinnamon, lemon rind, orange rind and sugar in large bowl; set aside.
Cut phyllo dough to fit 9 x 13-inch baking pan; cover with damp cloth to prevent drying out.
Layer 5 sheets dough in baking pan, brushing each sheet with butter.
Sprinkle with 3/4 cup walnut mixture.
Layer 3 sheets phyllo dough over filling, brushing each sheet with butter.
Repeat process until there are 7 layers of filling.
Top with 5 sheets buttered phyllo.
Cut through top 4 sheets phyllo with sharp knife in diamond pattern.
Place whole clove in center of every third diamond to secure top layers.
Bake for 1 hour.
Cut completely through diamond design.
Cool in pan on wire rack for 10 minutes.
Pour honey-orange syrup over top.
Let stand overnight.