BaklavaMany ethnic festivals are held in my city throughout the year. One in May is…
1-1/2 pounds finely chopped walnuts 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 pound butter, melted, divided 2 packages (16 ounces each, 14×9-inch sheet size) frozen phyllo dough, thawed SYRUP: 2 cups sugar 2 cups water 1 cup honey 1 tablespoon grated lemon or orange peel
In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside.
Brush a 15x10x1-in.
baking pan with some of the butter.
Unroll 1 package phyllo dough; cut stack into a 10-1/2×9-in.
Repeat with remaining phyllo.
Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly).
Brush with butter.
Repeat layers 14 times.
(Keep dough covered with a damp towel until ready to use to prevent it from drying out.
) Spread with 2 cups walnut mixture.
Top with 5 layers of phyllo dough, brushing with butter between each sheet.
Spread with remaining walnut mixture.
Top with 1 layer of phyllo dough; brush with butter.
Repeat 14 times.
Cut into 2-1/2-in.
squares; cut each square in half diagonally.
Brush remaining butter over top.
Bake at 350° for 40-45 minutes or until golden brown.
In a large saucepan, bring syrup ingredients to a boil.
Reduce heat; simmer for 10 minutes.
Strain and discard peel; cool to lukewarm.
Pour syrup over warm baklava.
Nutrition Facts 1 each:
- 271 calories, 16g fat (5g saturated fat), 21mg cholesterol, 162mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 5g protein.