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Ingredients

How to make it

  • Prepare Medium Syrup ( see directions below). Set aside to cool. Preheat oven to 350F (175C). Lightly butter a 13" x 9" baking pan. Set aside.
  • In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside.
  • Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out.
  • Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or melted margarine. Spread 1 cup nut mixture over layered filo sheets.
  • Top with 8 more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut mixture.
  • Layer 8 more filo sheets, brushing each with butter or margarine. Spread with remaining nut mixture.
  • Top with 12 remaining filo sheets, brushing each with butter or margarine. Brush top sheet with remaining butter or margarine.
  • Cutting all the way through pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes.
  • Reduce heat to 200F (95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving.
  • Makes about 50 pieces
  • For the Medium Syrup....
  • Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently.
  • Reduce heat. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize.
  • Cook, uncovered, over medium-low heat until a candy thermometer registers 212 to 218F (100 to 102C). At this temperature, syrup dropped from a cold metal spoon will fall in a sheet.
  • Remove from heat. Cool. Use immediately or refrigerate in a plastic container with lid. May be refrigerated up to 1 month.
  • Makes about 2 cups.

Reviews & Comments 2

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    " It was excellent "
    gourmetana ate it and said...
    This is so amazing... this recipe made my mouth water!! 5*****
    Was this review helpful? Yes Flag
    " It was excellent "
    tnacndn ate it and said...
    This sounds awesome, I just love Baklava!
    Gem
    Was this review helpful? Yes Flag

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