*  Exported from  MasterCook  *
 
                                EASY BAKLAVA
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 12   Preparation Time :1:15
 Categories    : Pies, Cakes & Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         safflower oil -- for coating pan
    1      cup           ground almonds
    1      cup           ground walnuts
    1 1/2  teaspoons     cinnamon
    8      sheets        filo
      1/4  cup           melted unsalted butter
    1 1/4  cups          date sugar
    2      tablespoons   grated lemon rind
      1/4  cup           lemon juice
    2      tablespoons   honey
 
 1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking
 pan.
 
 2. In a small bowl combine almonds, walnuts, and cinnamon. Set aside.
 
 3. Cut each sheet of filo in half. Stack cut sheets on counter. With a large
 pastry brush, dot top sheet with about 1 teaspoon butter, then spread evenly
 to coat as much of sheet as possible (see Preparing Filo). Lay evenly in
 baking pan. Sprinkle lightly with nut mixture. Repeat with remaining sheets,
 stacking evenly.
 
 4. To cut baklava make 4 evenly spaced vertical cuts through the entire stack
 of filo. Then cut diagonally to form diamond shapes. (Four evenly spaced
 diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes, then lower
 heat to 300 degrees F and bake for 30 minutes more.
 
 5. In a small saucepan over medium-high heat, simmer date sugar, lemon rind,
 lemon juice, and honey until thickened. Pour over cooked baklava as soon as
 it comes out of the oven. Let cool and then serve.
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : This traditional Greek dessert alternates sheets of thin filo pastry
 with a mixture of ground almonds, walnuts, and cinnamon. When the pastry
 comes out of the oven, it soaks in a lemon-flavored honey glaze. 
 Nutr. Assoc. : 0 18 5471 0 3286 1553 4095 802 0 0