Name: Baklava
Ingredients: 3/4 c Finely chopped walnuts; 3/4 c Finely chopped pistachios; 1/2 c Chopped blanched almonds (lightly toasted); 1/2 c Superfine sugar; 1 ts Cinnamon; 1 ts Nutmeg; 1 1/4 lb Sweet butter; melted; 1 pk Commercial phyllo sheets; 2 1/2 c Sugar; 1 3/4 c Water; 1 Orange's rind; finely grated; 1 Lemon's rind; finely grated; 5 Whole cloves; 1 Cinnamon stick; 1 c Honey

If a skillful workman can turn a little earth and ashes into such curious transparent glasses as we daily see, and if a little seed that bears no show of such a thing can produce the more beautiful flowers of the earth; and if a little acorn can bring forth the greatest oak; why should we once doubt whether the seed of everlasting life and glory, which is now in the blessed souls with Christ, can by Him communicate a perfection to the flesh that is dissolved into its elements?

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Desserts	30	Servings

INGREDIENTS

3/4	c	Finely chopped walnuts
3/4	c	Finely chopped pistachios
1/2	c	Chopped blanched almonds (lightly toasted)
1/2	c	Superfine sugar
1	ts	Cinnamon
1	ts	Nutmeg
1 1/4	lb	Sweet butter; melted
1	pk	Commercial phyllo sheets
2 1/2	c	Sugar
1 3/4	c	Water
1		Orange's rind; finely grated
1		Lemon's rind; finely grated
5		Whole cloves
1		Cinnamon stick
1	c	Honey

INSTRUCTIONS

BAKLAVA
SYRUP
Combine nuts, sugar, cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking
pan well with butter.  Separate 25 phyllo sheets from package. Place under
a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze
for future use.  Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5 layers of
buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this
procedure two more times, ending with phyllo. Drizzle any remaining butter
over top.  Bake in 350 degree oven 1-1/2 hours or until golden brown.
Remove baklava from oven. Using a sharp knife, immediately cut long,
diagonal lines from corner to corner, forming an "X". Follow these
guidelines to cut baklava into serving-size diamonds. While still hot, pour
cooled syrup over baklava.
Syrup:  Combine sugar, water, orange and lemon rinds, cloves and cinnamon
stick in saucepan.  Bring to boil. Simmer, uncovered, about 5 minutes to
thicken syrup slightly. Remove from heat. Discard spices. Stir in honey.
Cool at room temperature.  Pour over hot baklava. Allow to stand overnight
before serving.
From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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