| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | c | Unsalted butter |
| 1/2 | lb | Phyllo dough |
| 2 | c | Chopped pecans |
| 1 1/2 | tb | Cloves; whole |
| 3 | c | Water |
| 1/3 | c | White sugar |
| 1 | Cinnamon stick | |
| 1 | c | Honey |
INSTRUCTIONS
This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. 1 Preheat oven to 450 degrees F. =A02 Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 13 x 9 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. =A03 Sprinkle 2 tablespoons of pecans over the phyllo dough. =A04 Layer 3 more sheets of dough and sprinkle with 2 tablespoons of pecans. Continue dough - pecan layers until pan is 3/4 full. =A05 With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough. =A06 Bake 45 to 50 minutes, until dough is golden brown. =A07 While dough is baking, combine the sugar, water and cinammon stick in medium saucepan and bring to boil, stirring constantly. Simmer for 10 minutes. =A08 Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. =A09 Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds. Makes 2 dozen Posted to Bakery-Shoppe Digest V1 #449 by Shelley Sparks <[email protected]> on Dec 11, 1997
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