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Ingredientes
- 3 1/2 c. Granulated sugar
- 2 1/2 c. Water
- 2 Tbsp. Honey
- 1 x Lemon rind
- 1 stk cinnamon
- 4 whl cloves
- 1 1/4 lb Walnuts & blanched almonds*
- 2 tsp Grnd cinnamon
- 1 tsp Grnd cloves
- 1 1/2 lb Commercial filo sheets
- 1 lb Sweet butter, melted
Direcciones
- *Note- Walnuts and almonds should be minced medium fine. Combine 3 c. sugar, the water, honey, whole lemon rind, and whole spices in a saucepan and bring to boil. Lower the heat and simmer for 15 min, then remove the lemon peel and spices and cold. Meanwhile, in a large bowl, combine the nuts, remaining 1/2 c. sugar, and grnd spices and set aside. Lay filo sheets flat, cover with waxed paper and then a damp towel. Keep covered except when removing to assemble the baklava. Count 8 filo sheets, fold, cover and chill to reserve for the top. Using a large pastry brush, butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan. Lay a filo sheet on the bottom of the pan, brush with hot butter, and repeat using 8 sheets. Scoop up a handful of the nut-spice mix and sprinkle over the top filo sheet inside the pan. Lay on 3 or possibly more filo sheets, brushing each with butter, and sprinkle again with the nut mix. Continue till all the nuts and filo are used. (The important things here are to butter each filo and spread the nuts proportionately. The way to do the latter is to rotate the pan several times during the procedure.) Now you can remove the reserved sheets from the refrigerator and spread over the top, brushing on each sheet. Using a long, very sharp knife, score the baklava from top to bottom into diamond shapes planning in advance the size desired. Be sure the knife touches the bottom of the pan as you cut. Heat the remaining butter to sizzling and pour over the top. Bake in a 300 degree oven for 1 1/4 hrs or possibly till golden brown chestnut in color and flaky. Remove from the oven
- (in the pan) to a rack, and spoon the cooled syrup over the entire pastry.
- Cold in the pan, then serve each piece individually.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 12 servings | |
| Calories 649 | |
| Calories from Fat 386 | 59% |
| Total Fat 44.6g | 56% |
| Saturated Fat 20.74g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 221mg | 9% |
| Potassium 111mg | 3% |
| Total Carbs 64.7g | 17% |
| Dietary Fiber 1.8g | 6% |
| Sugars 61.75g | 41% |
| Protein 3.61g | 6% |
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