INGREDIENTS

INSTRUCTIONS

Recipe By : TAMALES WORLD TOUR  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 walnuts, almonds, remaining 1/2 cup  sugar, ground cinnamon, and
ground cloves and set aside.  Unroll the filo dough on a flat surface
and keep it covered with waxed  paper and a damp towel so it doesn't
dry out and become brittle.  Remove 8 filo sheets, fold, cover and
refrigerate for the top layer.  Using a pastry brush, brush a 15 1/2 by
sheet on the bottom of the  pan, brush with butter, and repeat using a
total of 8 sheets.  Sprinkle a handful of the nut mixture over the top
filo sheet. Layer  3 more filo sheets, brushing each with butter, and
sprinkle again  with a handful of the nut mixture. Continue until all
the filo sheets  and nuts are used, being sure to brush each sheet with
butter. Use  the reserved 8 sheets of filo for the last, top layer.
Preheat the oven to 300 degrees F. Using a long, very sharp knife,  cut
the baklava into small diamonds: First make 6 evenly spaced  lengthwise
cuts. Cut straight down until the tip of the knife touches  the bottom
of the pan, and keeping the knife straight, cut in a  straight line all
the way. Next, cut diagonally across the lengthwise  cuts to form
diamonds, starting in one corner and making cuts until  you reach the
opposite corner.  Heat the remaining butter until it bubbles and pour
it over the top  of the pastry. Bake for 1 1/4  hours or until evenly
golden and flaky. Remove to a rack and spoon the  cooled syrup over the
entire pastry. Cool in the pan, then serve  pieces individually,
placing them in decorative paper cups if desired.  Yield: 55 to 60
diamonds  Posted to MC-Recipe Digest V1 #1009 by Meg Antczak
<meginny@frontiernet.net> on Jan 14, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 752
Calories From Fat: 457
Total Fat: 53g
Cholesterol: 81.3mg
Sodium: 67.1mg
Potassium: 291.9mg
Carbohydrates: 69.4g
Fiber: 4.4g
Sugar: 62.7g
Protein: 8g