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Chef:  Iola Egle - Bella Vista, AR          Category:  Desserts

1 lb. sweet butter, just barely melted
1 lb. phyllo pastry dough
3 - 4 cups nutmeats, coarsely chopped, (walnuts, almonds, pecans)
2 tablespoons sugar
2 teaspoons cinnamon
1/2 teaspoon ground cloves, optional
2 cups sugar
1/2 cup honey
1 cup water
1/2 teaspoon lemon juice

Directions: Combine nutmeats, sugar, cinnamon and cloves. With a pastry brush, brush melted butter on bottom of 15x10x2 inch baking pan. Place one sheet of phyllo dough on buttered pan. Brush with butter. Layer 4 to 5 more sheets brushing each with butter. Sprinkle 1/3 of the nut mixture on layered-buttered phyllo. Repeat this procedure 3 times ending with phyllo and brush top with butter. With a very sharp knife cut Baklava into square or diamond shaped pieces. Pour remainder of butter over each piece. Bake at 350°F for 35 minutes. Reduce heat to 300°F and bake 10 to 15 minutes more. Remove from oven and let set for 5 minutes. Prepare syrup with 2 cups sugar, honey, water and lemon juice. Bring to a boil and simmer over low heat for 10 to 15 minutes. Pour cooked syrup over Baklava.

Notes: Let the Baklava set over night to soak up any syrup that runs off. Serve in "bake cups" from a pretty plate.