Baklava

By á-3209

Ingredients

• FOR THE SYRUP:
• 1 pound Fresh Phyllo Dough (thin)
• 1/2 cup Pistachios
• 1/2 cup Walnuts
• 1 pound Butter
• 1 cup Ground Graham Crackers
• Cinnamon (to taste)
• 3 cups Sugar
• 1 1/2 cups Water
• 1 6 or 8-oz jar of Honey
• 1 1/2 tablespoon Lemon Juice

Details

Servings 8

Preparation

Step 1

Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.

Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.

Now start layering philo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.

Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.

While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.

Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava -- both must be warm as you do this.

Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately -- you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed