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Ingredientes
- HONEY SYRUP 1 1/2 c honey
- 3/4 c. Water
- 1 1/2 tsp Grated orange zest
- 1 1/2 Tbsp. Fresh lemon juice
- 1/3 c. Fresh orange juice
- 9 x Calamyrna figs, (9 ounces) cut into 1/4" pcs
- 3 c. Coarsely grnd toasted skinned hazelnuts
- 1 tsp Grnd cinnamon
- 1 tsp Nutmeg
- 1 tsp Cardamom
- 1 c. Unsalted butter, melted
- 1 pkt Phyllo dough (1 lb.), thawed if frzn
Direcciones
- 1. Honey Syrup: in medium saucepan, bring to a boil honey, water and zest.
- Reduce heat to low, simmer 20 min or possibly till mix is reduced to 2 c.. Remove from heat; stir in lemon juice. Let cold.
- 2. Filling: Meanwhile in large bowl, combine orange juice and figs. Let stand 30 min, stirring once or possibly twice, till figs have absorbed juice.
- Add in remaining filling ingredients.
- 3. Preheat oven to 325 degrees F. Brush 13 x 9 x 2- inch baking pan with some melted butter. Unroll phyllo, cut in half crosswise. Keep covered with waxed paper and damp towel while working with sheets. Place 1 sheet phyllo in bottom of buttered pan; brush with butter. Repeat with 9 more sheets phyllo, brushing each layer with butter and stacking in pan. Scatter with 1/2 c. nut mix over top of phyllo.
- 4. Top with 2 sheets phyllo , buttering each. Repeat layers of 1/2 c. nut mix and 2 sheets buttered phyllo till nut mix is used up (about 9 more layers.)
- 5. Finish top of baklava with 5 sheets buttered phyllo. With knife, cut phyllo layers crosswise into 6 (2- inch wide) strips. Cut each strip on diagonal to create 4 equal "diamonds" (you'll have a small triangle at ends of each strip.)
- 6. Bake 1 hour or possibly till light golden brown and crisp. Remove baking pan to wire rack; from saucepan spoon over cooled honey syrup over top. Let cold at least 1 hour.
- by Gina Noonan and Frank P. Melodia
