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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dessert, pronounced BAHK-lah-vah, has a delicate flavor and texture, and makes a wonderful gift. It also freezes well when stored in an airtight container. Ingredients:
2 cups sugar |
1 cup water |
3/4 cup honey |
2 tablespoons brandy |
1 tablespoon fresh lemon juice |
1 (3-inch) stick cinnamon |
12 cups finely chopped pecans (3 pounds, shelled) |
1 cup sugar |
1 tablespoon ground cinnamon |
1 teaspoon ground cloves |
1 (16-ounce) package frozen phyllo dough, thawed |
1 pound unsalted butter, melted |
whole cloves |
Directions:
1. Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.
2. Combine pecans and next 3 ingredients, stirring well.
3. Cut phyllo sheets in half crosswise; cover with plastic wrap.
4. Brush 2 (13- x 9- x 2-inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups pecan mixture.
5. Place 3 phyllo sheets over pecan mixture, brushing each sheet with butter; top with 2 cups pecan mixture. Repeat with 3 more phyllo sheets and 2 cups pecan mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and pecan mixture in second pan.
6. Cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in center of each diamond.
7. Bake at 300° for 1 hour. Remove from oven, and pour syrup evenly over baklava. Cool completely in pans on wire racks.
8. Cut again diagonally; remove from pans, and store in airtight containers at room temperature.
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