Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------BAKLAVA-------------------------------
3/4 c Finely Chopped Walnuts 1 ts Cinnamon
3/4 c Finely Chopped Pistachios 1 ts Nutmeg
1/2 c Chopped Blanched Almonds * 1 1/4 lb Sweet Butter, Melted
1/2 c Superfine Sugar 1 pk Commercial Phyllo Sheets

---------------------------SYRUP--------------------------------
2 1/2 c Sugar 5 Whole Cloves
1 3/4 c Water 1 Cinnamon Stick
1 Orange's Rind, Finely Grated 1 c Honey
1 Lemon's Rind, Finely Grated

*Note: Almonds should be lightly toasted.
~---------------------------------------------------------------------
~-- Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x
2-inch baking pan well with butter. Separate 25 phyllo sheets from
package. Place under a smooth, damp towel to prevent drying. Wrap
remaining filo well. Freeze for future use. Place one phyllo sheet
in pan. Trim to fit. Brush generously with melted butter. Repeat
procedure until there are 5 layers of buttered phyllo in the pan.
Sprinkle with 1/4 nut mixture. Repeat this procedure two more times,
ending with phyllo. Drizzle any remaining butter over top. Bake in
350øF oven 1-1/2 hours or until golden brown. Remove baklava from
oven. Using a sharp knife, immediately cut long, diagonal lines from
corner to corner, forming an "X". Follow these guidelines to cut
baklava into serving-size diamonds. While still hot, pour cooled
syrup over baklava. Syrup: Combine sugar, water, orange and lemon
rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer,
uncovered, about 5 minutes to thicken syrup slightly. Remove from
heat. Discard spices. Stir in honey. Cool at room temperature. Pour
over hot baklava. Allow to stand overnight before serving. From:
"Classic Greek Cooking" by Daphne Metaxas.

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