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| 3 cups finely chopped walnuts, almonds, or a mix |
| 2 teaspoons ground cinnamon |
| 1/4 teaspoon ground allspice |
| 1/2 teaspoon ground cloves |
| 1 pound phyllo pastry, preferably extra-thin |
| 1 1/4 cups (2 1/2 sticks) unsalted butter, melted |
| 1. Preheat oven to 350°. Combine nuts, cinnamon, allspice, and cloves in a bowl. |
| 2. Unroll phyllo; halve crosswise. Immediately cover with plastic wrap and then a damp towel. |
| Keep covered while working. |
| 3. Brush a 9-by-13-by-2-inch baking pan with melted butter. Lay 1 sheet of phyllo in pan. Lightly |
| brush with butter; cover with another sheet of phyllo, and butter again. Layer phyllo and butter 5 |
| more times, ending with phyllo. |
| 4. Sprinkle phyllo with 2 tablespoons nut mixture. Lay 1 sheet of phyllo over, brush with butter, |
| and cover with a sheet of phyllo. Sprinkle with 2 tablespoons nut mixture; repeat layering with |
| butter, phyllo, and nuts until filling is used up, for a total of about 21 layers. Lay 1 sheet of phyllo |
| over; brush with butter. Layer phyllo and butter six more times. |
| 5. Using a sharp knife, score the surface of the pastry (1/4 inch deep) diagonally into diamonds |
| (about 2 inches long). Bake until golden brown, about 40 minutes. Let cool on a wire rack for 5 to |
| 6. Meanwhile, place sugar and 1 cup water in a saucepan; bring to a boil over high heat. Reduce |
| heat; simmer 3 to 4 minutes. |
| 7. Pour the syrup over surface of baklava; let cool completely. To serve, use a sharp knife to cut |
| into pieces along scored lines. |
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Barrington
Software Incorporated