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Receta Baklava 2
by Global Cookbook

Baklava 2
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Ingredientes

  • 3/4 c. Finely Minced Walnuts
  • 3/4 c. Finely Minced Pistachios
  • 1/2 c. Minced Blanched Almonds *
  • 1/2 c. Superfine Sugar
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 1/4 lb Sweet Butter, Melted
  • 1 pkt Commercial Phyllo Sheets
  • 2 1/2 c. Sugar
  • 1 3/4 c. Water
  • 1 x Orange's Rind, Finely Grated
  • 1 x Lemon's Rind, Finely Grated
  • 5 whl Cloves
  • 1 x Cinnamon Stick
  • 1 c. Honey

Direcciones

  1. Note: Almonds should be lightly toasted.
  2. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure till there are 5 layers of buttered phyllo in the pan.
  3. Sprinkle with 1/4 nut mix. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 F oven 1-1/2 hrs or possibly till golden. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still warm, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 min to thicken syrup slightly. Remove from heat. Throw away spices. Stir in honey. Cold at room temperature. Pour over warm baklava. Allow to stand overnight before serving.