PAPADAKIS TAVERNA BAKLAVA

1 2/3 tablespoons cinnamon
3 cups coarsely chopped walnuts
1 pound sweet butter, melted
1 pound phyllo pastry sheets
40 whole cloves
1 1/2 cups sugar
1 cup water
1 (2-inch) strip orange peel
1 (2-inch) strip lemon peel
1 cinnamon stick
1/2 cup honey
1/2 lemon, juiced

In a medium bowl place the cinnamon and walnuts, and mix them together.

Brush the bottom of a 14x 20-inch baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.

Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets.

Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece.

Preheat the oven to 350 degrees F.

Bake the baklava for 40 minutes, or until it is golden brown.

In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes.

Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool.

Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving.

Servings: 12
From: Papadakis Taverna - San Pedro, California California
Source: Southern California Beach Recipes: Recipes from Favorite Coastal Restaurants-Malibu to Laguna Beach by Joan Stromquist, Carl Stromquist