Baklava
INGREDIENTS
(4 cups) blanched almonds or walnuts or a combination of both, finely chopped
3/4 cups sugar
1 tblsp ground cinnamon
1 lb phyllo pastry
3 sticks (3/4 pound) unsalted butter, melted, for brushing phyllo
SYRUP
2 cups water
3/4 cup sugar
1 tblsp fresh lemon juice
1 2-inch strip of lemon rind
3/4 cup honey
PREHEAT oven to 300 degrees.
COMBINE nuts, sugar, and cinnamon. Keeping unused sheets of phyllo covered with dry towel, place 8 sheets of phyllo pastry, one at a time, in bottom of an 8 x 14 x 2-inch pan, brushing each sheet with melted butter (drizzling accross pastry and then brush).
SPRINKLE top sheet generously with 1/4 cup nut mixture and
cover with 2 buttered phyllo sheets. Sprinkle with 1/4 cup nut mixture. Continue adding buttered phyllo sheets, sprinkling every second sheet with nut mixture, until all nut mixture is used. Place remaining phyllo sheets on top, buttering each sheet.
CUT Baklava into small diamond-shaped pieces with a sharp knife. Place a pan of water on the lowest shelf in oven. Place Baklava on middle shelf above the water and bake for 2 to 21/2 hours, or until
golden, making sure that the water pan is always full.
WHILE Baklava is in the oven, prepare the syrup:
COMBINE in a saucepan water and all remaining ingredients except honey. Bring to a boil, and simmer for 15 minutes.
ADD honey, and simmer 5 minutes more.
REMOVE lemon peel and cool.
REMOVE Baklava from oven and pour cool syrup over hot pastry.
Note: Can be prepared and frozen, unbaked. When ready to use, bake, unthawed, in a 300-degree oven for 3 to 31/2 hours, or until golden.
Yield 30 to 36 pieces.