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2 1/2 cups sugar
1 1/2 cups water
1 tablespoon lemon juice
1 pound pecans, chopped
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pound filo dough
1 cup butter, melted

Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add
lemon juice. Simmer until it is a pale yellow color. Syrup should be thick
and cold when poured over hot Baklava.

Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake
pan thoroughly. Keep filo pastry covered with a damp tea towel while
working with individual sheets. Layer sheets in baking pan, one at a time,
brushing each layer with melted butter. After layering six or so, begin
alternating layers of filo pastry with nut mixture. Brush one layer with butter and
sprinkle the next with 1/2 cup nut mixture. Continue to alternate
buttered layers and nut-covered layers until all but ten of the sheets have been
used. Layer the last ten sheets as you did the bottom six, brushing
each with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and
let cool for five minutes. Score pastry into diamond shapes about 1-1/2" X
2". Pour cold syrup over hot pastry. Allow to cool to room temperature
before cutting and removing from pan.

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