1. THE SYRUP 4 cups sugar 3 cups water 1 1/2 cups honey 1 cinnamon stick 6 whole cloves Preheat oven to 250 degrees. 2. Mix together the walnuts, sugar and cinnamon. 3. Select a pan the size of the phyllo sheets and brush well with some melted butter. 4. Place 4 sheets phyllo, brushing each with butter, in the bottom of the prepared pan. 5. To p with a sheet of unbuttered phyllo then sprinkle with a handful of the walnut mixture. Cover with a buttered sheet then an unbuttered sheet and another sprinkling of walnuts. 6. Repeat this layering until all ingredients are used up, reserving 5 sheets phyllo for the top. 7. Place last 5 sheets of phyllo, brushing each with butter, on top of pastry and pour remaining butter over all. 8. Cut the baklava into traditional diamond pattern , being careful not to cut through bottom layers. 9. Bake for 1 hour. 10. Remove from oven and let cool. 11. SYRUP Combine sugar and water in a large saucepan and boil for 5 minutes. 12. Add the honey, cinnamon stick and cloves and continue boiling 5 minutes longer. 13. Pour hot syrup over completely cooled baklava. 14. Cool completely, cut through bottom layers following previous cuts and serve. - - - - - - - - - - - - - - - - - - NOTES : Be sure baklava is completely cooled before adding hot syrup or it will be soggy. ---------------------------------------------------------------------------
Nutrition
Ingredients
