Baklava (Betty Crocker International Cookbook)

download printable copy here

3 cups finely chopped pecans, walnuts, almonds or combination
2 t. ground cinnamon
½ t. ground nutmeg
¼ t. ground cloves
1 ½ c. butter melted*
1 package of phyllo dough
Honey Syrup:
1 ½ c. sugar
1 ½ c. water
2 T. lemon juice
¾ c. honey

Prepare honey syrup. Heat sugar, water and lemon juice to boiling. Stir until sugar is dissolved. Boil 5 minutes. Remove from heat. Stir in honey. Cool. Mix nuts and spices. Brush bottom and sides of a 9 by 13 pan with some of the butter. Unfold phyllo leaves and cover with damp towel to prevent drying. Carefully separate 1 sheet. Place in pan, folding edges over to fit. Repeat 6 times. Sprinkle 1.5 cups of the nut mixture evenly over the phyllo. Layer 6 more leaves in the pan, brushing each with butter as you go. Sprinkle with remaining nut mixture. Layer remaining phyllo leaves over nuts, again, brushing each with butter as you go. Heat oven to 350 degrees. With a sharp knife, cut the pastry into 6 lengthwise strips, ½” deep. Make diagonal cuts across the strips, ½” deep and about 1.5 inches wide. Pour remaining butter over top. Bake in center of oven until golden brown, about 1 to 1.25 hours. Place pan on wire rack and pour syrup evenly over top. Cool. Cut along scored lines.

Makes about 36 pieces
*I worry about this amount of fat anymore and do not use butter. Instead, I simply spray the sheets of phyllo with Pam or Crisco. This is how it was prepared for the honey party and I do not notice any significant loss of flavor.

DessertsThomas Regur