Baklava (Honey and Walnut Pastry)

The most famous of all the Greek desserts! Layer upon layer of flaky phyllo pastry, loaded with nuts, and bathed in a deliciously rich honey syrup. A must for the Christmas season!

Ingredients:

For one 16″ x 11″ pan:

• 1 ½ pounds phyllo dough (thaw frozen dough at room temperature for 5 hours or in refrigerator overnight)
• 2 pounds ground nuts
• 2 teaspoons cinnamon
• ¼ teaspoon ground cloves
• ½ cup sugar
• 1 pound UNSALTED butter (2 cups or 4 cubes) No Substitutes!
• Syrup (3 cups honey and 1 cup water heated in microwave or on stove top)  

For one 13″ x 9″ pan:

• 1 pound phyllo
• 1 ½ pounds ground nuts
• 1 ½ teaspoons cinnamon
• ⅛ teaspoon ground cloves
• ⅓ cup sugar
• ¾ pounds UNSALTED butter (1 ½ cups or 3 cubes) No Substitutes!
• Syrup (2 cups honey and ⅔ cup water heated in microwave or on stove top)
• Follow directions above except cut whole stack of phyllo dough in half to fit pan. Cut to make two
• 9” x 6½” (approximate) stacks of dough.  

Directions:

1. In bowl, combine ground nuts, cinnamon, cloves, and sugar.
2. Melt UNSALTED butter in microwave or on stove top.
3. Unwrap phyllo dough, and cut to pan size.
4. Divide dough into approximately three equal portions 
5. Brush each layer of fillo dough with melted butter.
6. Use approximately ⅓ of phyllo for top layer.
7. Use approximately ⅓ of phyllo for middle layer. Layer the nuts, alternating with 3 – 4 phyllo until all nuts are used.
8. Use approximately ⅓ of phyllo for bottom layer.
9. Cut and bake at 350° until toasty looking, about 45 minutes to one hour.
10. Let Baklava cool ½ hour before pouring over 3 – 4 cups lukewarm syrup.
11. Let stand overnight to soak up syrup.
12. After completely cooled, Baklava may be covered with plastic wrap to keep from drying out.