Baklava

Name: Baklava
Ingredients: 1 lb (.5 kg). unsalted butter; 2 tbsp (30 ml). shortening; 1-1/4 lbs (.6 kg). coarsley chopped walnuts; 8 oz (224 grm). coarsley chopped almonds; 1/2 tsp (2 ml). cinnamon; 1 1 lb (.5 kg). pkg. phyllo dough, thawed, if frozen; whole cloves, optional; 8 oz (224 grm). honey; 1 cup (225 ml) sugar; 2 cups (475 ml) water; 1/2 lemon, juice only

11 ingredients

14 steps

Ingredients

1 lb (.5 kg). unsalted butter
2 tbsp (30 ml). shortening
1-1/4 lbs (.6 kg). coarsley chopped walnuts
8 oz (224 grm). coarsley chopped almonds
1/2 tsp (2 ml). cinnamon
1 1 lb (.5 kg). pkg. phyllo dough, thawed, if frozen
whole cloves, optional
8 oz (224 grm). honey
1 cup (225 ml) sugar
2 cups (475 ml) water
1/2 lemon, juice only

Directions

1

Melt butter and shortening together in saucepan and keep warm.
2

Combine nuts and cinnamon in a bowl and mix well.
3

Reserve 5 most perfect sheets of phyllo for top layer.
4

Of remaining phyllo, layer 1 sheet at a time, brushing with butter mixture until 5 layers thick in a greased 9 x 13 inch pan.
5

Add layers of 1 sheet of phyllo and brush with butter, sprinkling every second sheet with nut mixture, until all sheets are used.
6

Add 5 reserved sheets, buttering each as it is added: sprinkle top with remaining walnut mixture.
7

Chill 1 hour.
8

Cut into diamond shapes; place 1 whole clove in center of each diamond (this may be omitted).
9

Bake at 275 degrees (125 C.) for 1 hour; remove from oven and let cool.
10

Combine honey, sugar, and 2 cups (475 ml) water in saucepan.
11

Simmer until very thick, stirring frequently.
12

Add lemon juice.
13

Pour over cooled baklava.
14

Let stand at room temperature for 3 hours.