Baklava

By Wanda Petropolis

• 2 lb filo dough
• 1 1/4 lbs sweet unsalted butter, melted
• 4 c (16 oz each) walnuts and pecans, chopped fine

Brush bottom of 16x11 pan with butter.
6 layers of filo brushed with butter on the bottom.
Sprinkle with nuts.
2 layers of filo brushed with butter.
Sprinkle with nuts.
Alternate the above until all nuts are used.
Press down several times during the layering process to compact.
For top layer, use 6 sheets of filo brushed with butter.
Cut through all layers in a diamond shape.
Poke 1 whole clove into each diamond shape.
Bake for 1 hour at 350 degrees.
Pour 3/4 of cool syrup (see recipe below) over hot baklava.
Let stand at room temperature for 2-3 hours.
Syrup:

• 4 c sugar
• 4 c water
• 25 whole cloves
• 3 cinnamon sticks
• 2 slices orange peel
• 2 slices lemon peel
• 2 slices grapefruit peel
• Mix well and bring to a boil then lower heat to a low bubbly stage and boil for 25 minutes.
• 3 tsp vanilla
• 3 Tbs honey

Strain syrup and cool.