To prepare syrup, combine honey, 1/2 cup water,
lemon juice, whole cloves, and cinnamon stick in a
medium saucepan over low heat; stir until honey is
completely dissolved (about 2 minutes). Increase
heat to medium; cook, without stirring, until a
candy thermometer registers 230-degrees (about 10
minutes). Remove from heat; keep warm. Remove the
whole cloves and cinnamon stick from syrup with a
slotted spoon, discard spices.
To prepare filling, combine all ingredients and set
aside. Pre-heat oven to 350-degrees.
Lightly coat a 13x9-inch baking dish with cooking spray. Working with
1 phyllo sheet at a time (cover remaining dough to prevent drying),
place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing
end of sheet to extend over edges of dish; lightly coat with cooking
spray. Repeat procedure with 5 phyllo sheets and cooking spray for a
total of 6 layers. Sprinkle phyllo evenly with 1/3 of nut mixture
(about 2/3 cup). Repeat procedure with phyllo, cooking spray and nut
mixture 2 more times. Top last layer of nut mixture with remaining 6
sheets of phyllo, each one lightly coated with cooking spray. Lightly
coat top phyllow sheet with cooking spray. Press baklava gently into
pan. Sprinkle surface with 1 Tb water.
Make 3 even lengthwise cuts and 5 even crosswise cuts to form 24
portions using a sharp knife. Bake at 350-degrees for 30 minutes or
until the phyllo is golden brown. Remove dish from oven. Drizzle honey
mixture evenly over baklava. Cool in pan on wire rack. Store, covered,
at room temperature.
Originally Submitted
8/28/2010
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