• Servings: about 30 pieces
  • Difficulty: medium
  • Print

For Syrup:
3/4 cups sugar
1 1/2 cups honey
2 inch cinnamon stick
4 lemon slices
4 orange slices

2 cups ground walnuts
1 cup ground almonds
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1 package filo leaves (size 15×12 inches/ 1lb) if frozen defrost for 2 hours before hand
1 1/2 cups of butter

Make filling by mixing ground walnuts and almonds, sugar and spices. Set aside.
Preheat oven to 325F/180C. Melt the butter. Start layering the filo pastry in a buttered 15x10x1 inch baking dish. Build up 15 layers making sure to brush every layer with the butter. Then add 3/4 of the filling in a thick layer and cover with 5 layers of buttered filo pastry. Add another layer of the remaing filling and then add the top 5 layers of buttered filo pastry. Remember each layer of filo pastry needs a good brush of melted butter.
Score the diamond shape on the top layer of the baklava. Do not cut all the way down.
Bake 60 minutes until golden brown. Then turn off heat and let rest in oven 30 minutes.
While the baklava is baking make the syrup. Combine in saucepan sugar and 3/4 cups of water and bring to boil. Then add honey, cinnamon stick and orange, lemon slices. Reduce heat and simmer for 10 minutes. Let cool and then strain. It should be about 2 1/2 cups of liquid.
Remove baklava from oven and pour syrup over warm baklava. following diamond pattern cut all the way down through layers so the syrup can be absorbed.
Cool in baking dish and then serve the same day.

-McCall’s magazine circa 1985

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