Baklava I

• 1 pound (454 g) phyllo dough
• 4–5 cup walnuts, chopped coarsely
• ½ cup white granulated sugar
• ¼ tsp ground cloves
• 1 tsp cinnamon
• ¾ pound (340 g) sweet butter
• 2 ½ cups of water
• 3 cups white granulated sugar
• 3 tsp lemon juice
• 1 tsp vanilla extract

Ingredients for 32 servings (2.6 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Pastry: Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.

   Stovetop
2. 2

   Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.

3. 3

   Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.

4. 4

   Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.

5. 5

   Repeat 5 times, making 5 layers.

6. 6

   On the 6th sheet, sprinkle evenly with nut mixture.

7. 7

   Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.

8. 8

   Use a sharp knife to cut into diamond shapes.

9. 9

   Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.

   Oven
10. 10

    Syrup: Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.

11. 11

    Pour cooled syrup over hot pastry. Enjoy!