Serves: 34
Total Calories: 189


1 pound phyllo pasty sheets
3/4 pound sweet butter, melted
1 pound walnuts meat, finely chopped
5 teaspoons sugar
1 teaspoon cinnamon
dash of cloves

3 1/2 cups water
3 cups sugar
1 teaspoon lemon juice
1 stick cinnamon
4 cloves
orange and lemon slices


Place sheets of phyllo pastry in a 13x9x2-inch pan; brush each sheet evenly with butter. When 10 or 12 sheets are in place, combine walnuts, sugar, cinnamon, and cloves. Spread 1?3 of this mixture over top sheet. Place another 5 or 6 buttered phyllo sheets on top of nut mixture. Sprinkle with another 1?3 of nut mixture and repeat with buttered phyllo sheets and final 1?3 nut mixture. Spread remaining phyllo sheets on top, carefully buttering each second sheet.

With sharp knife, cut baklava into diamond-shaped pieces. Heat remaining butter (there should be 1?2 cup) until very hot and beginning to brown and pour evenly over the baklava. Sprinkle top with a few drops of cold water. Bake at 350° for 30 minutes. Reduce temperature to 300° and bake one hour or longer.

For Syrup:
Combine ingredients in a saucepan. Bring to a boil and simmer 20 minutes; strain. Cool and pour over Baklava.

Nutritional Facts:

Serves: 34
Total Calories: 189
Calories from Fat: 108

This Baklava recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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