| Baklava |
| Preheat oven to 350
degrees F. |
| 1 cup |
Ground Walnuts |
| 1 cup |
Ground Almonds |
| 1 1/2 ts |
Cinnamon |
|
| Combine walnuts,
almonds, and cinnamon in a small bowl. Set aside. |
| 10-12 sheets |
Phyllo |
| 1/4 cup |
Butter (melted) |
| 1 1/4 cups |
Sugar |
|
Cut phyllo sheets
in half. Stack sheets on counter. Brush some melted butter
on the bottom of the pan.
Add the first layer of phyllo. Spoon in about 1/3 of nut
mixture. Build another layer of buttered phyllo, using
approximately 2 sheets. Repeat 3 times.Top with a layer
of buttered phyllo (about 4 sheets). Pour any remaining
butter over the baklava in the pan.
Before baking, cut baklava into 4 evenly spaced vertical
cuts through the entire stack of phyllo,and then diagonally
to form diamond shapes.
(Four evenly spaced diagonal cuts will yield 15 to 20
pastries.)
Bake for 20 minutes, then lower heat to 300 degrees
F and bake for 30 minutes more.
|
| 2 tablespoons |
Zest |
| 1/4 cup |
Lemon juice |
| 2 tablespoons |
Honey |
|
In a small saucepan,
simmer sugar, lemon zest, lemon juice, and honey at a
medium-high temperature until thickened.
Pour the lemon-honey glaze over the cooked baklava as
soon as it comes out of the oven. Allow to cool before
serving. |
