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Ingredients: 3 nuts-(mix of walnuts, pistachios, almonds, and/or pecans) 163/1250 Pound(s) sugar 1 lemon zest 1/12 Ounce(s) cinnamon 326/625 Pound(s) butter 1 phyllo dough 1 1/3 sugar (additional) 1 1/3 Cup(s) water 2 2/3 Ounce(s) honey 39/2500 Quart(s) lemon juice 1 orange zest Directions: Preheat the oven to 325. Butter the bottom and sides of a 13x9-inch baking pan. Finely chop or coarsely grind the 3 cups of toasted nuts. Stir together in a separate bowl the 1/4 cup of sugar, grated lemon zest and ground cinnamon. Melt the butter in a separate container. Stack the phyllo dough flat on a work surface. Trim the phyllo into 13x9-inch sheets, saving the scraps for another use. Cover the stack with plastic wrap and a damp towel. Place two phyllo sheets in the baking pan and brush the top sheet evenly with the melted butter Add 2 more sheets and brush with the butter, then repeat once more for a total of 6 sheets. Sprinkle with half of the nuts and then half of the sugar mixture. Cover the filling with 2 phyllo sheets, butter the top sheet, and repeat until there are 6 sheets on top of the filling. Cover with the remaining nuts and sugar mixture. Cover with all of the remaining phyllo sheets, adding them two at a time and buttering only the second sheet each time. Brush the top with th e remaining butter. Using a sharp serrated knife so the pastry will not be crushed, cut through all of the layers to make 2-inch diamonds or squares. This is important because you will not be able to cut the baklava once it has been baked without crushing the pastry; it also allow the syrup to soak in and around each piece. Bake for 30 minutes. Reduce the oven tempe rature to 300. Continue to bake until the baklava is golden brown, 45 to 60 minutes. During the last 30 minutes of baking, combine in a saucepan the last of the sugar, the water, the honey, and zest of one orange which should be removed in strips. Bring the mixture to a gentle boil, reduce the heat, and simmer, uncovered, for 15 minutes. Strain the hot syrup and poor evenly over the baked baklava. Let cool completely, at least 4 hours at room temperature before serving.
Check some related videos Similar recipes: Baklava Butter a 13x9x2 baking dish. Cut phyllo in half crosswise, and cut each half to fit pan. Discard trimmings. Work with one sheet of phyllo at a time, keeping remaining sheets covered with a slightly damp towel. Layer 6 sheets of phyllo in dish, brushing ea Almond baklava (baklavas me amygdala) Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more phyllo on top, this time without buttering them. Spr Baklava (walnuts and almonds) In a saucepan, combine 3 cups of the sugar, the water, honey, lemon juice cinnamon stick and whole cloves, and bring to a boil. Reduce the heat and simmer for 15 minutes. Remove the cinnamon stick and cloves, and let cool. In a large bowl, combine the wal Baklava syrup Thaw frozen baklava, then bake in moderate over at 350F for about 45 min to 1 hour, or until baklava is crisp and golden brown in color. START THE SYRUP AT THE SAME TIME WHEN YOU PUT THE BAKLAVA IN THE OVEN. The syrup will be cooling while the baklava i Baklava (lebanese) Preparation : Combine nuts, sugar and rose water. Filo dough may be spread in a buttered 10 x 14 inch pan, brushing each layer with butter. Half way through the layering, place nut mixture in 1/2 to 3/4 inch layer. Then continue layering buttered Apple baklava Apples give a distinctive twist to this traditional Greek dessert. Sauteing them first to let the water evaporate ensures a crisp crust. Prep time: 1 hour plus cooling Baking time: 35 to 40 minutes Apple Layer: Peel and slice apples. Melt butter