Title: Baklava 2
 Categories: Greek, Desserts
      Yield: 30 servings
 
MMMMM--------------------------BAKLAVA-------------------------------
    3/4 c  Finely chopped walnuts
    3/4 c  Finely chopped pistachios
    1/2 c  Chopped blanched almonds
           - (lightly toasted)
    1/2 c  Superfine sugar
      1 ts Cinnamon
      1 ts Nutmeg
  1 1/4 lb Sweet butter; melted
      1 pk Commercial phyllo sheets

MMMMM---------------------------SYRUP--------------------------------
  2 1/2 c  Sugar
  1 3/4 c  Water
      1    Orange's rind; finely grated
      1    Lemon's rind; finely grated
      5    Whole cloves
      1    Cinnamon stick
      1 c  Honey
 
  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
  until there are 5 layers of buttered phyllo in the pan.  Sprinkle
  with 1/4 nut mixture.  Repeat this procedure two more times, ending
  with phyllo.  Drizzle any remaining butter over top.  Bake in 350
  degree oven 1-1/2 hours or until golden brown. 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 hot, 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 minutes to thicken syrup slightly.  Remove from heat.  Discard
  spices.  Stir in honey. Cool at room temperature.  Pour over hot
  baklava.  Allow to stand overnight before serving.
  
  From: "Classic Greek Cooking" by Daphne Metaxas.  ISBN: 0-911954-31-7
  
  Typed for you by Karen Mintzias