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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Course: dessert / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 24 |
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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.
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