- found in Homemade For The Holidays cookbook
- 1 lb (.5 kg). unsalted butter
- 2 tbsp (30 ml). shortening
- 1-1/4 lbs (.6 kg). coarsley chopped walnuts
- 8 oz (224 grm). coarsley chopped almonds
- 1/2 tsp (2 ml). cinnamon
- 1 1 lb (.5 kg). pkg. phyllo dough, thawed, if frozen
- whole cloves, optional
- 8 oz (224 grm). honey
- 1 cup (225 ml) sugar
- 2 cups (475 ml) water
- 1/2 lemon, juice only
- Melt butter and shortening together in saucepan and keep warm.
- Combine nuts and cinnamon in a bowl and mix well.
- Reserve 5 most perfect sheets of phyllo for top layer.
- Of remaining phyllo, layer 1 sheet at a time, brushing with butter mixture until 5 layers thick in a greased 9 x 13 inch pan.
- Add layers of 1 sheet of phyllo and brush with butter, sprinkling every second sheet with nut mixture, until all sheets are used.
- Add 5 reserved sheets, buttering each as it is added: sprinkle top with remaining walnut mixture.
- Chill 1 hour.
- Cut into diamond shapes; place 1 whole clove in center of each diamond (this may be omitted).
- Bake at 275 degrees (125 C.) for 1 hour; remove from oven and let cool.
- Combine honey, sugar, and 2 cups (475 ml) water in saucepan.
- Simmer until very thick, stirring frequently.
- Add lemon juice.
- Pour over cooled baklava.
- Let stand at room temperature for 3 hours.
- Keep phyllo dough covered with a damp towel while preparing baklava so it will not dry out. Do not press dough when layering, spread very gently in baking pan to prevent tearing.
Original recipe by Tina Turk - Williamson, WV.