- 1 lb unsalted (sweet) butter, melted
- 1.5 lbs (24 ounces) chopped blanched almonds
- 1 lb shelled walnuts
- 1 lb filo dough sheets
- 2/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice or cloves
- 2 cups honey (bring back any from Greece?)
- 2 cups water
- 2 cups sugar
- 2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
- 1 teaspoon grated orange peel (or to taste)
- 1 teaspoon vanilla extract (or to taste)
- Thaw the filo before starting.
- Melt the butter.
- Grind or chop together
the walnuts and almonds, and mix together with the cinnamon, allspice or cloves,
- Using a rectangular pan, preferably a 9x13x2, brush the pan with the
- Separate a sheet of the thawed filo.
- Keep the rest covered by,
but not touching, a damp towel.
- Handling it as little as possible, lay a sheet
of filo in the bottom of the pan.
- Brush it with butter and fold it over if
necessary to fit in the pan.
- Do this until you have about 10-12 layers.
- Then put
a layer of the nuts and spices mixture on top of the sheet of filo, cover with
another sheet of filo, paint that with butter, and continue in this manner until
you've used all of your filling.
- Top with about an equal amount of the filo
sheets as you used for the bottom.
- If you're a little short or a little over,
don't worry about it; too many layers can get a bit gummy, however.
- Be sure each
sheet is brushed with butter.
- Cut across the completed baklava with a sharp knife, into triangles or
- Bake at 350 for about an hour, or until evenly browned on top - think
a nice golden color like some of the sunsets you saw in Greece.
- Syrup: Simmer together the syrup ingredients for ten minutes and strain. Set
aside. A good time to make this is just after you've put the baklava into the
oven. Pour the cooled syrup over the baklava and let it sit before serving.