Baklava

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Ingredients:

Sugar Syrup

1 1/4 cups granulated sugar

3/4 cup water

1/3 cup honey

1 Tbs. lemon juice

3 large strips lemon zest

1 cinnamon stick

5 whole cloves

1/8 tsp. salt

            Nut Filling

8 ounces blanched slivered almonds

4 ounces walnuts
2 Tbs. sugar

1 1/4 tsp. ground cinnamon

1/4 tsp. ground cloves

1/8 tsp. salt

            Pastry and Butter

1 1/2 cups unsalted butter (3 sticks),

  clarified and cooled slightly

1 pound frozen phyllo, thawed (13" x 18" sheets)

Preparation:

Use a straight-sided traditional (not non-stick) metal baking pan.  Make sure phyllo is fully thawed before use; leave it in the refrigerator overnight or on the countertop for four to five hours.

1. For the Sugar Syrup: Bring all ingredients to boil in small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved, about 5 minutes. Transfer syrup to 2-cup liquid measuring cup and let cool completely. Discard spices and zest; set aside.

2. For the nut filling: Pulse almonds in food processor until very finely chopped, about 20 pulses; transfer to bowl. Pulse walnuts in food processor until very finely chopped, about 15 pulses; transfer to bowl with almonds and toss to combine. Measure out 1 tablespoon nuts and set aside for garnish. Add sugar, cinnamon, cloves, and salt to nut mixture and toss well to combine.

3. For the pastry: Brush 13 by 9 inch traditional pan with butter.  Adjust oven rack to lower-middle position and heat oven to 300 degrees. unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten.  Cut phyllo in half to make13" x 9" sheets and trip ends to fit pan.  Lay 1 phyllo sheet in bottom of buttered 13 by 9-inch baking pan and brush thoroughly with butter. Repeat with 7 more phyllo sheets, brushing each with butter (you should have total of 8 layers of phyllo).

4. Sprinkle 1 cup nut filling evenly over phyllo. Cover nut filling with 7 more phyllo sheets, brushing each with butter, then sprinkle with 1 cup nut filling. Repeat with 7 phyllo sheets, butter, and remaining 1 cup nut filling.

5. Cover nut filling with 8 more phyllo sheets, brushing each layer, except final layer, with butter. Working from center outward, use palms of your hands to compress layers and press out any air pockets. Spoon remaining butter (about 2 tablespoons) on top layer and brush to cover surface.

6. Using serrated knife with pointed tip, cut baklava into diamonds. Cut on bias into eighths on both diagonals. Bake until golden and crisp, about 1½ hours, rotating pan halfway through baking. Immediately pour all but 2 tablespoons cooled syrup over cut lines (syrup will sizzle when it hits hot pan). Drizzle remaining 2 tablespoons syrup over surface. Garnish center of each piece with pinch reserved ground nuts. Let baklava cool completely in pan, about 3 hours, then cover with aluminum foil and let sit at room temperature for 8 hours before serving.

History:

This recipe comes from America's Test Kitchen.