Popular in Greece and Turkey, this sweet dessert consists of many layer of butter-drenched phyllo pastry, spices and chopped nuts. A spiced honey-lemon syrupis poured over the warm pastry after it is baked and allowed to soak into the layers. Before serving, the dessert is cut into triangles and sometimes sprinkled with coarsely ground nuts.
- 1 lb filo pastry
- 1 ½ cups melted butter
- 1 lb walnuts or almonds, finely chopped
- ½ cup dry breadcrumbs
- 1/4 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon cloves
For the syrup :
- 4 cups sugar
- 2 cups water
- juice of 1 lemon
- Place 1 pastry sheet in well-buttered 9 X 13 inch baking pan and brush with butter.
- Place second pastry sheet on top of the first and butter again.
- Repeat until 6 layers of buttered pastry sheets have been built up.
- Mix walnuts or almonds, breadcrumbs, sugar, cinnamon and cloves.
- Sprinkle top pastry sheet with a thick layer of walnut mixture and place two buttered pastry sheets over this.
- Repeat in same manner until all ingredients have been used, ending with 6 pastry sheets.
- Brush top with remaining butter and trim edges with sharp knife. Cut diagonal lines over the length of the pan to make diamond-shaped pieces.
- Sprinkle with water. Bake in a moderate oven for about 1 hour until golden.
Boil sugar, water and lemon juice for 10 minutes. Pour the syrup over the baked baklava after it cools. Wait a few hours to serve. Makes 30 servings.