Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 3 1/2 c. Sugar
- 2 1/2 c. Water
- 2 Tbsp. Honey
- 2 tsp Fresh lemon juice
- 1 stk cinnamon
- 3 whl cloves
- 1/2 lb Walnuts, finely minced
- 1/2 lb Blanched almonds, finely minced
- 2 tsp Grnd cinnamon
- 1/2 tsp Grnd cloves
- 1 1/2 lb Filo pastry
- 1 lb Unsalted butter, melted
Direcciones
- In a saucepan, combine 3 c. of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 min. Remove the cinnamon stick and cloves, and let cold.
- In a large bowl, combine the walnuts, almonds, remaining 1/2 c. sugar, grnd cinnamon, and grnd cloves and set aside.
- Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Remove 8 filo sheets, fold, cover and chill for the top layer. Using a pastry brush, brush a 15 1/2 by 11 1/2 by 3 inch baking pan with some of the melted butter. Lay a filo sheet on the bottom of the pan, brush with butter, and repeat using a total of 8 sheets. Sprinkle a handful of the nut mix over the top filo sheet. Layer 3 more filo sheets, brushing each with butter, and sprinkle again with a handful of the nut mix. Continue till all the filo sheets and nuts are used, being sure to brush each sheet with butter. Use the reserved 8 sheets of filo for the last, top layer.
- Preheat the oven to 300 degrees F. Using a long, very sharp knife, cut the baklava into small diamonds: First make 6 proportionately spaced lengthwise cuts.
- Cut straight down till the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, cut diagonally across the lengthwise cuts to create diamonds, starting in one corner and making cuts till you reach the opposite corner.
- Heat the remaining butter till it bubbles and pour it over the top of the pastry. Bake for 1 1/4
- hrs or possibly till proportionately golden brown and flaky. Remove to a rack and spoon the cooled syrup over the entire pastry. Cold in the pan, then serve pcs individually, placing them in decorative paper c. if you like.
- Yield: 55 to 60 diamonds
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 675 | |
| Calories from Fat 396 | 59% |
| Total Fat 45.82g | 57% |
| Saturated Fat 20.69g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 12mg | 1% |
| Potassium 185mg | 5% |
| Total Carbs 66.72g | 18% |
| Dietary Fiber 2.8g | 9% |
| Sugars 62.37g | 42% |
| Protein 5.81g | 9% |
