Redfield Recipes: Baklava Amp Syrup

Baklava

Sticky. Very sticky. Possibly juicy.

1	pkg	phyllo pastry sheets
³/₄	cup	finely chopped walnuts
³/₄	cup	finely chopped pistachios
¹/₂	cup	finely chopped blanched roasted almonds
¹/₂	cup	superfine sugar
1	tsp	cinnamon
1	tsp	nutmeg
1¹/₄	lbs	(5 sticks) melted unsalted butter

Brush a 13x9x2 pan with melted butter. Combine nuts, sugar, and spices in bowl. Separate 25 phyllo sheets and place them under a damp towel. Freeze the remainder.

Put a sheet of phyllo in the pan and brush it with butter. Repeat until you have 5 layers of phyllo. Sprinkle ¹/₄ of the nut mixture on the phyllo.

Repeat three times, ending with 5 layers of phyllo. Drizzle any remaining butter over the top.

Bake at 300°F for 1¹/₂ hours or until golden. Cut it into bars as soon as you take it out of the oven. While still hot, pour cooled Baklava Syrup over the Baklava. Allow to stand overnight.

Baklava Syrup

2¹/₂	cups	sugar
1³/₄	cups	water
	finely grated rind of 1 orange and 1 lemon
5	whole cloves
³/₄	cup	flour
1	cinnamon stick
1	cup	honey

Combine all ingredients except honey in a saucepan. Bring to a boil and simmer uncovered for roughly 5 minutes or until slightly thickened.

Remove from heat. Discard the spices and add the honey. Cool to room temperature.