Baklava Metaxas
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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.
From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7
Typed for you by Karen Mintzias
Servings: 30
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