*  Exported from  MasterCook  *
                                 BAKLAVA 2
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Finely chopped walnuts
      3/4   c            Finely chopped pistachios
      1/2   c            F. chopped blanched almonds*
      1/2   c            Superfine sugar
    1       t            Cinnamon
    1       t            Nutmeg
    1 1/4   lb           Sweet butter -- melted
    1       pk           Commercial phyllo sheets
    2 1/2   c            Sugar
    1 3/4   c            Water
    1                    Orange’s rind, finely grated
    1                    Lemon’s rind, finely grated
    5                    Whole cloves
    1                    Cinnamon stick
    1       c            Honey
   *Note: Almonds should be lightly toasted.
   Combine nuts, sugar, cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking
   pan well with butter.  Separate 25 phyllo sheets from package. Place under
   a smooth, damp towel to prevent drying.  Wrap remaining filo well.  Freeze
   for future use.  Place one phyllo sheet in pan.  Trim to fit.  Brush
   generously with melted butter.  Repeat procedure until there are 5 layers
   of buttered phyllo in the pan.  Sprinkle with 1/4 nut mixture.  Repeat
   this procedure two more times, ending with phyllo.  Drizzle any remaining
   butter over top.  Bake in 350 degree oven 1-1/2 hours or until golden
   brown.  Remove baklava from oven.  Using a sharp knife, immediately cut
   long, diagonal lines from corner to corner, forming an “X”.  Follow these
   guidelines to cut baklava into serving-size diamonds.  While still hot,
   pour cooled syrup over baklava.
   Syrup:  Combine sugar, water, orange and lemon rinds, cloves and cinnamon
   stick in saucepan.  Bring to boil.  Simmer, uncovered, about 5 minutes to
   thicken syrup slightly.  Remove from heat.  Discard spices.  Stir in
   honey.  Cool at room temperature.  Pour over hot baklava.  Allow to stand
   overnight before serving.
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