| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Granulated sugar; divided |
| 1 1/2 |
c |
Cold water |
| 3/4 |
c |
(9 ounces) thyme or clover honey; preferably raw |
|
|
Zest; (thin, outermost colored layer) of 1 small orange, cut into strips |
| 1 |
|
Stick; (2 1/2 inch) of cinnamon |
| 1/2 |
|
Lemon; (about 1 tablespoon) , Juice of |
| 3 |
|
Whole cloves |
| 1 |
|
Bottle; (1 1/2 ounce) (3 tablespoons) rosewater, optional |
| 1/2 |
ts |
Pure vanilla extract |
| 1 |
c |
(1/4 pound) very finely chopped almonds |
| 1 |
c |
(1/4 pound) very finely chopped Brazil nuts |
| 1 |
c |
(1/4 pound) very finely chopped filberts |
| 1 |
c |
(1/4 pound) very finely chopped pecans |
| 1 |
c |
(1/4 pound) very finely chopped walnuts |
| 1 1/2 |
lb |
(6 sticks) unsalted butter; divided |
| 1 |
tb |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Ground mace |
| 1 |
lb |
(32 16×12-inch) #4 Phyllo leaves; preferably fresh |
INSTRUCTIONS
Prepare syrup: Combine 1 1/2 cups of the sugar with the water, honey,
orange zest, stick cinnamon, lemon juice, and whole cloves in 2-quart
saucepan. Bring to a boil. Lower flame and simmer, uncovered, for 25
minutes. Turn off flame under pot. Discard cinnamon stick, whole cloves,
and orange zest. Stir in rosewater and vanilla extract. Set aside.
Toast nuts: Preheat oven to 300 degrees F. Spread nuts in 13x9x2-inch
baking pan. Bake 15 minutes. Remove pan from oven and place on trivet.
Increase oven temperature to 350 degrees F.
Make filling: Put 1 stick (8 tablespoons) of the butter in Dutch oven. Cook
over low heat until melted. Turn off flame under pot. Stir in remaining 3/4
cup of the sugar, along with the ground spices. Mix until smooth. Stir in
toasted nuts. Continue stirring until nuts are thoroughly coated with
syrup. Set aside for filling.
Clarify butter: Put remaining 5 sticks (1 1/4 pounds) butter into heavy
3-quart saucepan. Cook over low flame until butter has melted and a thin
foam rises to the surface. Skim off this residue and reserve it for
seasoning vegetables, et cetera. The remaining butter has been clarified.
Assemble pastries: Using pastry brush, spread thin layer of clarified
butter in bottom of 15x10x1/2-inch jelly roll pan. Set aside. Remove sheets
of Phyllo from package. Gently unroll. Using scissors, cut through entire
stack at once, dividing each sheet into quarters. Place Phyllo quarters
between two sheets of plastic wrap, and cover with damp dish towel. (This
is to prevent the dough from drying out.) Remove 1 square Phyllo from
stack, making certain remainder stay covered. Brush entire surface (one
side) with clarified butter. Place second square of Phyllo on top. Brush
entire surface (one side) with clarified butter.
continued in part 2
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