Baklava With Honey Syrup
|Honey syrup||2 Tablespoon|
|Finely chopped nuts||3 Cup (48 tbs) (Pecans, Walnuts, Almonds Etc)|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Margarine/Butter||1 1⁄2 Cup (24 tbs), melted|
|Frozen filo sheets||16 Ounce, thawed (1 Package)|
Prepare Honey Syrup.
Mix nuts and spices.
Brush bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with some of the margarine.
Unfold filo leaves; cover with damp towel to prevent drying.
Carefully separate 1 leaf; place in pan folding edges over to fit pan if necessary.
Brush lightly with margarine.
Repeat 6 times.
Sprinkle 1 1/2 cups of the nut mixture evenly over top.
Layer 7 more filo leaves in pan, brushing each leaf with margarine.
Sprinkle with remaining nut mixture.
Layer remaining filo leaves over nuts, brushing each leaf with margarine.
Heat oven to 350°.
With a sharp knife, cut pastry into 6 lengthwise strips, 1/2 inch deep and 1 2/3 inches wide.
Make diagonal cuts across strips 1/2 inch deep and 2 inches wide.
Pour remaining margarine over top.
Bake until golden brown, 1 to 1 1/4 hours.
Place pan on wire rack; pour syrup over top.
Cut along scored lines.