Baklava (24-36 each)
1 pkg fillo dough sheets
1 stick butter melted in bowl (margarine is ok, too)
1 cup nuts (walnuts, pecans, or pistachio)
2 tsp ground cinnamon
2 tsp ground cloves
1 cup sugar
1cup honey
1cup water
1 lemon zest (grate all the skin of 1 lemon)
Thaw fillo sheets to room temp. Combine cinnamon, cloves, nuts & sugar in bowl. Set aside.
In 2 quart pot add honey, water & zest. Cook to just boiling on medium temp. Set aside to cool.
Place 3 flat fillo sheets on cookie sheet & brush on butter. Repeat 3 sheets & brush again.
Place 3 sheets on top, brush again, sprinkle with nut mixture.
Repeat 3 sheets, brush & sprinkle again using all fillo except last 3 sheets for final top.
Brush final top with butter & nut mixture. Score baklava with a sharp knife (I use a serrated bread knife) but do not cut all the way to the bottom using cross hatch pattern for small triangles.
Bake 350 degrees for 45 minutes or until golden brown. Check to keep from burning.
Let cool 10 minutes. Stir & slowly pour cooled honey mixture along all scored lines.
Let sit for 20 minutes. Complete cutting of triangles. Store tightly covered in fridge.
Secret: Unfold fillo carefully & cover fillo with damp towel during assembly to keep it dry & from tearing. It is not required to use all the honey mixture. Do not make too moist or the fillo will melt. Always audition a piece before serving!
hugs,
dj