Baklava 2
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*Note: Almonds should be lightly toasted. Combine nuts, sugar,
cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with
butter. Separate 25 phyllo sheets from package. Place under a smooth,
damp towel to prevent drying. Wrap remaining filo well. Freeze for
future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5
layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture.
Repeat this procedure two more times, ending with phyllo. Drizzle
any remaining butter over top. Bake in 350 degree oven 1-1/2 hours
or until golden brown. Remove baklava from oven. Using a sharp knife,
immediately cut long, diagonal lines from corner to corner, forming
an "X". Follow these guidelines to cut baklava into serving-size
diamonds. While still hot, pour cooled syrup over baklava. Syrup:
Combine sugar, water, orange and lemon rinds, cloves and cinnamon
stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes
to thicken syrup slightly. Remove from heat. Discard spices. Stir
in honey. Cool at room temperature. Pour over hot baklava. Allow to
stand overnight before serving.
Servings: 30
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