|
|
Instructions |
|
|
|
Preheat oven to 350 degrees F (175 degrees C).
Butter a 9x13 inch baking dish.
Toss together 3 tablespoons of cinnamon, 1 pinch of clove, and nuts.
|
|
|
|
Unroll room temperature phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
|
|
|
|
Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle a very thin layer of nut mixture on
top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
Pin each diamond shape with a hole piece of clove.
|
|
|
|
Bake in preheated oven 50 minutes, until golden and crisp.
While baklava is baking, boil honey in a saucepan over medium heat. Stir in 2 tablespoons of cinnamon, and 2 pinches of clove.
Remove the baklava from the oven and immediately spoon the syrup over it.
Remove the baklava from the oven and immediately spoon the syrup over
it.
|
|
|
| Serving
Suggestions |
|
|
Let cool completely before serving.
|
|
|
Originally Submitted
12/8/2012
|
