Baklava

 

Ingredients:
Filling
2/3 pound nuts (almonds and walnuts)
1/4 cup sugar
1 teaspoon cinnamon
9 sheets phyllo dough
5 tablespoons butter, melted
24 whole cloves

Syrup
1 cup water
1 cup sugar
1 orange, cut in half
1/4 cup chestnut honey
Directions:
Preheat oven to 350°F.
In bowl of a food processor, combine nuts, 1/4 cup sugar, and cinnamon. Pulse until all nuts are pea-size or smaller.
Brush one sheet of phyllo with butter. Fold sheet in half, and place in bottom of 8x8-inch baking dish. Brush top of phyllo with butter. Repeat with two more sheets of phyllo. Spread half of nut mixture over phyllo dough in the baking dish. Brush one sheet of phyllo with butter. Fold sheet in half and place on top of nuts. Brush top of phyllo with butter. Repeat with two more sheets of phyllo. Spread remaining nuts over last layer of phyllo.
Brush one sheet of phyllo with butter. Fold sheet in half and place on top of the nuts. Brush top of phyllo with butter. Repeat with two more sheets of phyllo. Cut the baklava into twelve rectangles (3" x 4"). Cut each square into two triangles by cutting between opposite corners. In the center of each triangle, press in a whole clove.
Bake baklava for 30 minutes. Top should be golden brown.
While baklava is baking, place water, 1 cup sugar, and orange in medium saucepan over medium heat. Cook for 30 minutes to reduce. Squeeze orange into resulting syrup and throw away rinds. Stir in honey. After baklava has cooled slightly. Pour syrup over and allow the baklava to soak it up for at least 30 minutes.
Makes 24 pieces.

 

NATIONALGEOGRAPHICFOOD

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