Baklava

Photo: flickr user avlxyz

Ingredients

Syrup

2 cups honey

1 cup water

1 cup sugar

2 cinnamon sticks or ½ teaspoon ground cinnamon

1 tablespoon lemon juice

2 inches lemons , zest

2 inches orange zest

Pastry

4 cups coarsley ground walnuts

2 cups coarsley ground almonds

4 tablespoons sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

3 tablespoons melted butter

1 pound phyllo dough

1 pound unsalted butter, melted

entire cloves

Preparation

Make syrup first so that it can come to room temperature.

In a small saucepan, combine honey, sugar and water.

Bring to a slow boil, stirring occasionally, until the sugar is dissolved.

Add lemon juice, cinnamon sticks and zests and cook over a medium heat for 10 minutes, until slightly thickened.

Remove rinds and cinnamon sticks and allow to come to room temperature before using.

Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.

Place filo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out

Brush bottom and sides of an 18X12 Inch pan generously with melted butter.

Place 8 phyllo sheets on bottom of pan, brushing each sheet generously with butter.

Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan.

Brush these with melted butter.

Pour 2 cups of nut mixture into pan and spread evenly.

Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.

Repeat layering process 2 more times to form 3 nut layers.

Top pastry with remaining filo dough and generously brush top layer with melted butter.

Tuck in the buttered phyllo neatly around.

Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces.

Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the center with an entire clove.

Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).

Bake pastry in a 325 degree oven for 1 hour, until nicely golden-brown.

Allow to cool for 5 minutes.

Carefully spoon cool syrup over pastry allow to stand at least 3 hours or overnight.

Cut through the scored pieces and serve.

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About

Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).