Baklava
Syrup
- 1-1/2 pounds of walnuts, chopped
- 1/2 cup of granulated sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 40 sheets Athens® or Apollo® fillo dough
- 1 cup butter, melted
Syrup
- 2 1/2 c Sugar
- 1 3/4 c -Water
- 1 Orange's rind; finely grate
- 1 Lemon's rind; finely grated
- 5 Whole cloves
- 1 Cinnamon stick
- 1 c Honey
Preparation
Baklava
Combine walnuts, sugar, cinnamon and cloves.
Brush a 12" x 17" baking pan with butter. Place 10 buttered fillo sheets on bottom. Sprinkle with 1/3 of walnut mixture. Place 7 more buttered fillo sheets on top, then 1/3 more walnut mixture, top with another 7 buttered fillo sheets and rest of walnuts. Finish baklava with another 16 fillo sheets and brush with remaining butter.
With a very sharp knife, score fillo into 1-1/2" diamonds or squares. Bake in preheated 350°F oven for 45-60 minutes or until golden brown. Cool slightly. Pour warm syrup evenly over baklava.
Syrup
Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken the syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Allow to stand overnight before serving. Pour over hot baklava.
