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Baklava

"Many ethnic festivals are held here throughout the year. One in May is the Greek Hellenic Festival. My family enjoys Baklava—a traditional walnut strudel. The recipe (below) uses phyllo dough, which is not difficult to work with. Just have your ingredients ready to go and follow the directions on the package. The results are scrumptious and well worth the effort."

48 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

1-1/2 pounds finely chopped walnuts
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound butter, melted, divided
2 packages (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
SYRUP:
2 cups sugar
2 cups water
1 cup honey
1 tablespoon grated lemon or orange peel

Directions

In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set
aside. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the
butter. Unroll one package of phyllo dough; cut stack into a
10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard
scraps.
Line bottom of prepared pan with two sheets of phyllo dough (sheets
will overlap slightly). Brush with butter. Repeat layers 14 times.
(Keep dough covered with plastic wrap and a damp towel until ready
to use to prevent it from drying out.)
Spread with 2 cups walnut mixture. Top with five layers of phyllo

2 of 2

Baklava (continued)

Directions (continued)

dough, brushing with butter between each sheet. Spread with
remaining walnut mixture. Top with one layer of phyllo dough; brush
with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each
square in half diagonally. Brush remaining butter over top. Bake at
350° for 40-45 minutes or until golden brown.
In a large saucepan, bring the syrup ingredients to a boil. Reduce
heat; simmer for 10 minutes. Strain and discard peel; cool to
lukewarm. Pour syrup over warm baklava. Yield: 4 dozen.

Nutrition Facts: 1 serving equals 271 calories, 16 g fat (5 g saturated fat), 21 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.