Baklava 2 Recipe - walnuts

Method

• *Note: Almonds should be lightly toasted.
• 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 till there are 5 layers of buttered phyllo in the pan.
• Sprinkle with 1/4 nut mix.
• Repeat this procedure two more times, ending with phyllo.
• Drizzle any remaining butter over top.
• Bake in 350 F oven 1-1/2 hrs or possibly till golden.
• 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 warm, 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 min to thicken syrup slightly.
• Remove from heat.
• Throw away spices.
• Stir in honey.
• Cold at room temperature.
• Pour over warm baklava.
• Allow to stand overnight before serving.