Description:

Greek Pastry

Source:

C.J.

Serves/Makes:16 servings

Ingredients

• 2-1/2 cups (600 ml) walnuts, ground
• 1 cup (225 ml) blanched slivered almonds, ground
• 1 cup (225 ml) shelled, unsalted pistachio nuts, ground
• 1 pkg. phyllo dough, thawed if frozen
• 5 tbsp (70 ml) butter, melted
• 2 cups (475 ml) sugar
• 3/4 cup (175 ml) honey
• 3 tbsp (45 ml). lemon juice
• 1 tbsp (15 ml). grated lemon peel
• 1 tbsp (15 ml). lime juice
• 2 tsp (10 ml). grated lime peel
• 2 cups (475 ml) water

Preparation

• Step One:
• Heat oven to 350 degrees (175 C.).
• In bowl, combine first three ingredients.
• Unroll phyllo dough and cover with damp towel to prevent sheets from drying out.
• Coat a 13" x 9" baking dish with butter.
• Place 2 sheets in baking dish.
• Brush with butter.
• Top with 2 more sheets.
• Brush with butter.
• Top with another sheet of phyllo.
• Step Two:
• Evenly sprinkle with 1 cup (225 ml) nut mixture.
• Top with 2 phyllo sheets.
• Brush with butter.
• Sprinkle with 1 cup (225 ml) nut mixture.
• Repeat layering and top with final sheet of phyllo.
• Brush with remaining butter.
• Step Three:
• With knife, slice length-wise into four equal pieces, then slice diagonally into 8 pieces.
• Bake 40-45 minutes or until golden brown.
• Cool on wire rack.
• Step Four:
• Meanwhile, in saucepan, combine remaining ingredients with the 2 cups (475 ml) water.
• Bring to boil over high heat, stirring.
• Cook 15 minutes or until slightly thickened.
• Pour over baklava.
• Cover and let stand at room temperature at least 6 hours or overnight.

Comments

My grocery carries the phyllo dough in the frozen food section. It's important to keep the dough covered with a damp towel as you're working with it. It dries out very quickly.