BAKLAVA
Steps:
- Make syrup:
- Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.
- Assemble and bake baklava:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
- Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.
- Repeat layering 3 more times. Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.
- Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)
- Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill.
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Neriza Neriza
[email protected]This baklava was simply divine!
Sarah Dudley
[email protected]Avoid this recipe at all costs.
Aashish Kc
[email protected]This recipe is a disaster.
Joe Baptiste
[email protected]This baklava was so bad, I threw it in the trash.
sharlene furby
[email protected]This is the worst baklava recipe I've ever tried.
Ri Ann
[email protected]I would not recommend this recipe to anyone.
Mali Damilola
[email protected]This recipe is a waste of time and ingredients.
Twenzino Rip
[email protected]I followed the recipe exactly, but my baklava didn't turn out at all.
Prosper Chika
[email protected]This baklava was a huge disappointment. It was dry and tasteless.
Denise Westbrook
[email protected]I'm not sure what I did wrong, but my baklava didn't turn out as good as I hoped.
Victor Mubiru
[email protected]This baklava recipe was a bit too complicated for me, but the results were worth it.
Lawrence Kanu
[email protected]The baklava was a bit dry, but the flavor was good.
raselahmed fujel
[email protected]This baklava was a bit too sweet for my taste, but it was still good.
Muwanguzi Steven
[email protected]I love this baklava recipe! It's so delicious and easy to make.
H Clark
[email protected]This is the best baklava recipe I've ever tried. It's so easy to make and the results are amazing.
ella favour
[email protected]I've made this baklava recipe several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Shah Bahram
[email protected]This baklava was a hit at my party! Everyone loved it. The recipe was easy to follow and the baklava turned out delicious.
Exile elixE
[email protected]I'm not usually a fan of baklava, but this recipe changed my mind. The combination of the crispy phyllo dough and the sweet, nutty filling was irresistible. I highly recommend this recipe!
Sobur Ayomide
[email protected]Baklava is one of my favorite desserts, and this recipe is the best I've tried. The baklava turned out perfectly flaky and crispy, with a gooey, nutty filling. I will definitely be making this again!