| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 36 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Sugar |
| 1 1/2 | c | Water |
| 1 | tb | Lemon juice |
| 1 | lb | Pecans; chopped |
| 1/4 | c | Sugar |
| 1/2 | ts | Cinnamon |
| 1/8 | ts | Nutmeg |
| 1 | lb | Filo dough |
| 1 | c | Butter; melted |
INSTRUCTIONS
* Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava. Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2". Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan. Recipe by: Elizabeth Powell Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (Katherine L Smith) on Nov 21, 1997
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