Baklava

Name: Baklava
Ingredients: 1-1/2 pounds finely chopped walnuts; 1/2 cup sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1 pound butter, melted, divided; 2 packages (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed; 2 cups sugar; 2 cups water; 1 cup honey; 1 tablespoon grated lemon or orange peel

10 ingredients

4 steps

Ingredients

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

Directions

1

In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
2

Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)
3

Spread with 2 cups walnut mixture. Top with five layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with one layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown.
4

In a large saucepan, bring the syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard peel; cool to lukewarm. Pour syrup over warm baklava.