BAKLAVA (Honey and Nut Pastry)
Baklava is a delicacy found throughout the Arab world. The Jews who came to
Israel from Arab countries continue to prepare and enjoy the taste of
baklava. This sweet pastry is sold in both Jewish and Arab markets, and
comes in a multitude of varieties.
Pastry
1 lb. phyllo pastry sheets
1/2 cup chopped almonds
1-1/2 cups melted sweet butter
Dash of ground clove
5 tbs. sugar
1 tsp. cinnamon
2 cups walnuts, pistachio nuts or hazelnuts, roughly chopped
Syrup
2 cups water
2 cups sugar
1/2 cup honey
3 slices orange & lemon rind
1 cinnamon stick
3 cloves
1 tsp. lemon juice
Pastry: Place sheets of phyllo pastry in a 13x9x2 inch pan, brushing every
other sheet evenly with butter. When ten or twelve sheets are in place,
combine walnuts, sugar, cinnamon, and clove, and spread 1/3 of this mixture
over the sheet. Place another five or six buttered sheets of phyllo on top
of nut mixture. Repeat this process two more times, alternating nut mixture
with five or six sheets of buttered phyllo. Preheat oven to 350 deg F (180
deg C). With a sharp knife, cut baklava into diamond-shaped pieces. Heat
remaining butter (there should be about 1/2 cup) until hot and light brown.
Pour evenly over the baklava. Sprinkle a few drops of cold water on top and
bake for 30 minutes. Reduce the temperature to 300 deg F (150 deg C) and
continue to bake for one hour.
Syrup: In a saucepan combine water, sugar, honey, lemon juice, orange and
lemon rind, cinnamon stick and cloves. Heat mixture until a drop forms when
placed into a cup of cold water, then simmer for an additional 20 minutes.
Strain. When the baklava is baked, pour syrup over it. Makes
30-36 pieces.