Yield: 20 servings
|1 pounds||Phyllo pastry sheets|
|½ pounds||Butter; melted|
|1 pounds||Walnuts; chopped|
|½ pounds||Blanched almonds; chopped|
|2 teaspoons||Cinnamon; optional|
|3 tablespoons||Lemon juice|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Arrange ⅓ of the pastry sheets, each sheet brushed with melted butter, in a baking dish that is a suitable size for pastry sheets.
Combine nuts, ½ cup sugar and cinnamon. Sprinkle ½ mixture over phyllo sheets. Place anothe third of the pastry sheets, each sheet brushed with melted butter, over the nut mixture. Repeat with another layer of nut mixture and the remaining ⅓ of the pastry sheets. With a sharp knife, cut into diamond-shaped pieces. Bake in a preheated moderate oven (350°F.) for 1 hour, or until cooked. Remove from oven and cool a little. Meanwhile, combine remaining 1½ cups of sugar, water and lemon juice in a saucepan; bring to a boil. Lower heat; simmer until mixture thickens. Pour, while still warm, over the baklava; leave at room temperature until ready to serve. Makes about 20 pieces.
NOTES : This internationally known dessert is well-liked in Yugoslavia,
where the recipes vary from one household to another. Although the
paperthin pastry can be made at home, the process is very difficult; usually, the pastry is purchased. In America it can be
bought at specialty food stores or Greek and Middle Eastern groceries.
from my kitchen to------------------------------->yours..... Dan Klepach