Baklava (la karen mintzias)
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Baklava (la karen mintzias)
  Baklava    Greek  
Last updated 6/12/2012 1:06:32 AM. Recipe ID 32071. Report a problem with this recipe.
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      Title: Baklava (la karen mintzias)
 Categories: Desserts, Greek
      Yield: 60 Servings
 
  3 1/2 c  Granulated sugar
  2 1/2 c  Water
      2 tb Honey
      1    Lemon rind
      1    Stick cinnamon
      4    Whole cloves
  1 1/4 lb Walnuts & blanched almonds*
      2 ts Ground cinnamon
      1 ts Ground cloves
  1 1/2 lb Commercial filo sheets
      1 lb Sweet butter, melted
 
  *Note- Walnuts and almonds should be chopped medium fine. Combine 3
  cups sugar, the water, honey, whole lemon rind, and whole spices in a
  saucepan and bring to boil.  Lower the heat and simmer for 15
  minutes, then remove the lemon peel and spices and cool. Meanwhile,
  in a large bowl, combine the nuts, remaining 1/2 cup sugar, and
  ground spices and set aside. Lay filo sheets flat, cover with waxed
  paper and then a damp towel. Keep covered except when removing to
  assemble the baklava. Count 8 filo sheets, fold, cover and
  refrigerate to reserve for the top. Using a large pastry brush,
  butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan. Lay a filo
  sheet on the bottom of the pan, brush with warm butter, and repeat
  using 8 sheets.  Scoop up a handful of the nut-spice mixture and
  sprinkle over the top filo sheet inside the pan. Lay on 3 or more
  filo sheets, brushing each with butter, and sprinkle again with the
  nut mixture. Continue until all the nuts and filo are used. (The
  important things here are to butter each filo and spread the nuts
  evenly. The way to do the latter is to rotate the pan several times
  during the procedure.) Now you can remove the reserved sheets from
  the refrigerator and spread over the top, brushing on each sheet.
  Using a long, very sharp knife, score the baklava from top to bottom
  into diamond shapes planning in advance the size desired.  Be sure
  the knife touches the bottom of the pan as you cut.  Heat the
  remaining butter to sizzling and pour over the top.  Bake in a 300
  degree oven for 1 1/4 hours or until golden chestnut in color and
  flaky.  Remove from the oven (in the pan) to a rack, and spoon the
  cooled syrup over the entire pastry. Cool in the pan, then serve each
  piece individually. Source: "The Food of Greece" by Vilma Liacouras
  Chantiles; Avenel Books, New York. Karen Mintzias Cutting Diagram:
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  |++_\++++\++++_\++++_\++++_\++++\_| Shared by Gary & Margie Hartford
  4/94
  
  Submitted By GARY HARTFORD   On   04-2394
 




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Recipe ID 32071 (Apr 03, 2005)

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