Baklava
1/2 lb phyllo pastry sheets
3/4 cup melted butter
1/2 lb walnuts or almonds, chopped fine
1/4 cup bread crumbs
1/3 cup sugar
1/2 t. cinnamon
1/4 t. cloves
For the syrup:
2 cup sugar
1 cup water
juice of one lemon, to taste
Place one pastry sheet in a well-buttered 9X13" baking pan and brush with
melted butter. Place second pastry sheet on top of the first and butter again.
Repeat until you have 6 layers of buttered sheets.
Mix walnuts or almonds, bread crumbs, sugar, cinnamon and cloves. Thickly
sprinkle top pastry sheet with mixture and place more buttered pastry sheets
over this. Repeat in same manner until all ingredients have been used, ending
with 6 pastry sheets. Brush top with remaining butter and trim edges with a
sharp knife.
Cut diagonal lines the length of the pan to make diamond shape pieces. Sprinkle
with water. Bake in a moderate oven for about 1 hour or until golden brown.
To prepare syrup:
Boil sugar, water and lemon juice for 10 minutes. Pour hot syrup over cooked
baklava. Allow to stand for several hours before serving.
Source:
rec.food.cooking, rec.food.recipes