---------------- BAKLAVA	1 Pkg Commercial phyllo sheets
----------------	----------------- SYRUP
3/4 Cup Finely walnuts, Chopped	-----------------
3/4 Cup Finely pistachios, Chopped	2 1/2 Cup Sugar
1/2 Cup blanched almonds, Chopped	1 3/4 Cup Water
- (lightly), Toasted	1 Orange's rind, finely grated
1/2 Cup Superfine sugar	1 Lemon's rind, finely grated
1 Tsp Cinnamon	5 Whole cloves
1 Tsp Nutmeg	1 Cinnamon stick
1 1/4 Lb Sweet butter, melted	1 Cup Honey

Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking
pan well with butter. Separate 25 phyllo sheets from package. Place under
a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze
for future use. Place one phyllo sheet in pan. Trim to fit. Brush
generously with melted butter. Repeat procedure until there are 5 layers
of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat
this procedure two more times, ending with phyllo. Drizzle any remaining
butter over top. Bake in 350 degree oven 1-1/2 hours or until golden
brown. Remove baklava from oven. Using a sharp knife, immediately cut
long, diagonal lines from corner to corner, forming an "X". Follow these
guidelines to cut baklava into serving-size diamonds. While still hot,
pour cooled syrup over baklava.

Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon
stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to
thicken syrup slightly. Remove from heat. Discard spices. Stir in
honey. Cool at room temperature. Pour over hot baklava. Allow to stand
overnight before serving.

From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7

Typed for you by Karen Mintzias