| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
California |
Snacks, Desserts |
12 |
Servings |
INGREDIENTS
|
|
Safflower oil — for coating |
|
|
Pan |
| 1 |
c |
Ground almonds |
| 1 |
c |
Ground walnuts |
| 1 1/2 |
ts |
Cinnamon |
| 8 |
|
Sheets filo |
| 1/4 |
c |
Melted unsalted butter |
| 1 1/4 |
c |
Date sugar |
| 2 |
tb |
Grated lemon rind |
| 1/4 |
c |
Lemon juice |
| 2 |
tb |
Honey |
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking
pan.
2. In a small bowl combine almonds, walnuts, and cinnamon. Set aside.
3. Cut each sheet of filo in half. Stack cut sheets on counter. With a
large pastry brush, dot top sheet with about 1 teaspoon butter, then spread
evenly to coat as much of sheet as possible (see Preparing Filo). Lay
evenly in baking pan. Sprinkle lightly with nut mixture. Repeat with
remaining sheets, stacking evenly.
4. To cut baklava make 4 evenly spaced vertical cuts through the entire
stack of filo. Then cut diagonally to form diamond shapes. (Four evenly
spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes,
then lower heat to 300 degrees F and bake for 30 minutes more.
5. In a small saucepan over medium-high heat, simmer date sugar, lemon
rind, lemon juice, and honey until thickened. Pour over cooked baklava as
soon as it comes out of the oven. Let cool and then serve.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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