*  Exported from  MasterCook II  *
 
                                  BAKLAVA
 
 Recipe By     : Deborah K. (Eat-L)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         phyllo dough
    1 1/2  pounds        chopped nuts (I use 1 lb walnuts and 1/2
                         lb almonds)
    1      teaspoon      ground cinnamon
      1/2  teaspoon      ground cloves
      1/2  pound         butter -- melted
                         SYRUP
    3      cups          sugar
    2      cups          water
    1      cup           honey
      1/2                lemon
 
 Mix chopped nuts and spices in a bowl. Using a 9x13 pan, brush some melted
 butter on the bottom. Put in a piece of phylo dough. Brush with more butter,
 add another layer of phylo, etc., until you have 6 sheets of phylo in the
 pan. Sprinkle on 1/3 of nut mixture. Build another layer of buttered phylo,
 using 4 sheets. Sprinkle with another 1/3 nuts. Do another 4-sheet layer of
 buttered phylo. Sprinkle with rest of nuts. Now add a top layer of buttered
 phylo, about 8 sheets this time. If there is any melted butter left, pour it
 over the baklava in the pan.
 
 Taking a sharp knife, cut the baklava into diamond shapes, down to (but not
 through) the bottom layer of phylo; the pieces on the ends will be
 incomplete diamonds, but you should get 24 to 36 good diamonds, depending on
 how large you want the pieces to be. (Baklava is very rich).
 
 Bake in a preheated 300F oven for 1 hour. Cool for about an hour. Pour HOT
 syrup over COOL baklava (my friend said this was very important). The
 baklava will soak up a good bit of the syrup as it cools. Baklava is better
 if made the day before it is served. It will keep unrefrigerated for several
 days.
 
 SYRUP:
 Mix sugar, water and honey in a saucepan. Add a half a lemon. Bring to a
 boil and simmer for 15 minutes, skimming off foam as it accoumulates. Press
 lemon against side of pan to release some of the juice into the syrup as it
 cooks. Remove lemon. Pour HOT syrup over COOL Baklava.
 
 
 
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 NOTES : Keep the Phylo dough covered with a cloth which is removed just long
 enough to take up a sheet of phylo. Remember to defrost the dough for 24
 hours in the refrigerator. The sheets of dough are much larger than 9x13
 inches so they will have to be cut to fit. They can be cut in half and
 staggered in the pan so they will fit properly.

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