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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
2/3 cup(s) butter |
1/2 cup(s) vegetable oil |
2 pound(s) filo dough |
8 cup(s) shelled walnuts |
2 teaspoon(s) gound cinamon |
1 teaspoon(s) ground cloves |
4 cup(s) granulated white sugar |
3 cup(s) water |
1 stick(s) cinnamon |
1 piece(s) orange peel |
1 cup(s) honey |
1/4 cup(s) light corn syrup |
1 1/2 tablespoon(s) fresh lemon juice, from 1/2 lemon |
Directions:
1. Preheat oven to 325°F. Combine nuts and spices in bowl. Melt butter and add oil. Keep warm while brushing filo. Brush bottom of pan with butter. Place 1 filo in pan, brush with butter and add another filo, continue until there are 4 layers of filo in bottom of pan. Brush with butter and sprinkle 4th pastry with nut mixture. Allow 2 pastry layers between nut filling; butter between each sheet of filo. Repeat until all nut mixture is used. End with 3 top layers of filo. Cut before baking with a sharp knife. Cut lengthways first and then cut diagonally to make diamond shapes. (Pour any extra butter/oil mixture over top.) Bake for 1 hour and 15 minutes.
2. To make syrup: Cover and boil to approximately 220° F the sugar, water, cinnamon stick and orange peel. Then add honey, light corn syrup and the lemon juice to the sugar/water mixture. Bring to a boil, cool and pour over hot Baklava. I usually make the syrup while the Baklava is cooking and then pour it over the Baklava as soon as I remove it from the oven.
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