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Ingredientes

Direcciones

  1. 1. Honey Syrup: in medium saucepan, bring to a boil honey, water and zest.
  2. 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.
  3. 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.
  4. Add in remaining filling ingredients.
  5. 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.
  6. 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.)
  7. 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.)
  8. 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.
  9. by Gina Noonan and Frank P. Melodia
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