Serves about 24 3-inch TrianglesTime: 4 Hours
Ingredients:
3 ¾ Cups Granulated Sugar
2 ½ Cups Water
2 Tbsp Honey
1 Lemon Rind
1 Stick Cinnamon
4 Whole Cloves
8 oz Pecans
12 oz English or Black Walnuts (NOT regular walnuts)
4 oz Blanched Almonds
2 Tsp Ground Cinnamon
1 Tsp Ground Cloves
1 lb. Phyllo Pastry
1 lb. Salted sweet butter [Land O’lakes]
Hardware
1 Large Bowl
1 Hand operated nut grinder and/ or blender
1 9” x 12” x 2” Baking pan
1 Wusthof Chef’s or Utility knife
1 Small Saucepan
1 Large Saucepan
1 Dishtowel
1 Pastry Brush
Preparation:
1. Combine 3 Cups of the sugar, the water, honey, lemon rind, and whole spices into the large saucepan and bring to a boil.
2. Lower the heat and simmer for about 20 minutes, then remove the whole spices and allow to cool.
3. Double chop the nuts using the nut grinder or blender (grind the nuts once, then grind them again).
4. In a large bowl, combine the nuts, ¾ Cup sugar, ground cinnamon, and ground cloves.
5. In the small saucepan, melt the butter over low heat. Remove from heat and cool for 10 minutes. Skim off and discard the foam which rises to the top. Spoon butterfat into a small cup, tipping saucepan gently and only when it becomes necessary. Make sure and keep water and milk solids behind in saucepan and discard.
Note: Once the Baklava assembly has started, it cannot be interrupted and MUST be completed.
6. Preheat the oven to 300º.
7. Lay phyllo sheets flat and cover with a damp dishtowel, keep covered except when removing a sheet to assemble the Baklava.
8. Using a pastry brush, butter the bottom of the baking pan. Lay a phyllo sheet on the bottom of the pan, and then brush with warm butter. Repeat this process 7 more times (8 sheets total), generously coating each phyllo sheet with butter.
9. Scoop up a handful of the nut mixture and sprinkle over the top phyllo sheet. Lay on 2-4 more sheets (brushing each with butter).
10. Repeat step 8 until about 12-14 sheets of phyllo are remaining and the nut mixture is fully used up. Lay the remaining sheets on the top of the Baklava one at a time, and brushing each one generously with butter.
11. Using the Wusthof knife, cut the Baklava into squares, and then cut each square diagonally in half to form triangles. Be sure the knife touches the bottom of the pan to cut completely through the Baklava.
12. Heat the remaining butter to sizzling and pour over the Baklava. Bake for 1 hour 15 minutes or until golden chestnut and flaky.
13. Remove from the oven and immediately pour about half (1 Cup or so) of the cooled sauce over the Baklava. Reserve remaining sauce to serve with the Baklava. Serve warm.
3 ¾ Cups Granulated Sugar
2 ½ Cups Water
2 Tbsp Honey
1 Lemon Rind
1 Stick Cinnamon
4 Whole Cloves
8 oz Pecans
12 oz English or Black Walnuts (NOT regular walnuts)
4 oz Blanched Almonds
2 Tsp Ground Cinnamon
1 Tsp Ground Cloves
1 lb. Phyllo Pastry
1 lb. Salted sweet butter [Land O’lakes]
Hardware
1 Large Bowl
1 Hand operated nut grinder and/ or blender
1 9” x 12” x 2” Baking pan
1 Wusthof Chef’s or Utility knife
1 Small Saucepan
1 Large Saucepan
1 Dishtowel
1 Pastry Brush
Preparation:
1. Combine 3 Cups of the sugar, the water, honey, lemon rind, and whole spices into the large saucepan and bring to a boil.
2. Lower the heat and simmer for about 20 minutes, then remove the whole spices and allow to cool.
3. Double chop the nuts using the nut grinder or blender (grind the nuts once, then grind them again).
4. In a large bowl, combine the nuts, ¾ Cup sugar, ground cinnamon, and ground cloves.
5. In the small saucepan, melt the butter over low heat. Remove from heat and cool for 10 minutes. Skim off and discard the foam which rises to the top. Spoon butterfat into a small cup, tipping saucepan gently and only when it becomes necessary. Make sure and keep water and milk solids behind in saucepan and discard.
Note: Once the Baklava assembly has started, it cannot be interrupted and MUST be completed.
6. Preheat the oven to 300º.
7. Lay phyllo sheets flat and cover with a damp dishtowel, keep covered except when removing a sheet to assemble the Baklava.
8. Using a pastry brush, butter the bottom of the baking pan. Lay a phyllo sheet on the bottom of the pan, and then brush with warm butter. Repeat this process 7 more times (8 sheets total), generously coating each phyllo sheet with butter.
9. Scoop up a handful of the nut mixture and sprinkle over the top phyllo sheet. Lay on 2-4 more sheets (brushing each with butter).
10. Repeat step 8 until about 12-14 sheets of phyllo are remaining and the nut mixture is fully used up. Lay the remaining sheets on the top of the Baklava one at a time, and brushing each one generously with butter.
11. Using the Wusthof knife, cut the Baklava into squares, and then cut each square diagonally in half to form triangles. Be sure the knife touches the bottom of the pan to cut completely through the Baklava.
12. Heat the remaining butter to sizzling and pour over the Baklava. Bake for 1 hour 15 minutes or until golden chestnut and flaky.
13. Remove from the oven and immediately pour about half (1 Cup or so) of the cooled sauce over the Baklava. Reserve remaining sauce to serve with the Baklava. Serve warm.
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