Baklava is a delicacy found throughout the Arab world. This sweet pastry comes in a multitude of varieties.
- 1 lb phyllo pastry sheets
- ½ cup chopped almonds
- 1½ cups melted sweet butter
- dash of ground cloves
- 5 tbsp sugar
- 1 tsp cinnamon
- 2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped
- 2 cups water
- 2 cups sugar
- ½ cup honey
- 3 slices orange and lemon rind
- 1 cinnamon stick
- 3 cloves
- 1 tsp lemon juice
- Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every other sheet evenly with butter.
- When ten or twelve sheets are in place, combine walnuts, cinnamon, sugar, and cloves, and spread ⅓ of this mixture over the sheet.
- Place another five or six buttered sheets of phyllo on top of nut mixture.
- Repeat this process two more times, alternating nut mixture with five or six sheets of buttered phyllo.
- Preheat oven to 350°F (180°C).
- With a sharp knife, cut baklava into diamond-shaped pieces.
- Heat remaining butter (there should be about ½ cup) until hot and light brown.
- Pour evenly over the baklava.
- Sprinkle a few drops of cold water on top and bake for 30 minutes.
- Reduce the temperature to 300°F (150°C) and continue to bake for one hour.
- In a saucepan combine water, sugar, honey, lemon juice, orange and lemon rinds, cinnamon stick and cloves.
- Heat mixture until a drop forms when placed into a cup of cold water, then simmer for an additional 20 minutes.
- When the baklava is baked, pour syrup over it.
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