Recipe: Rolled Baklava

Rolled Baklava
mm-recipes ML/Tonya (1996)
Yield: 48 servings

2 lb phyllo pastry sheets
1 1/2 lb sweet butter; melted
4 lb walnut meats; finely chopped
4 tbsp sugar
3 tsp cinnamon
1/2 tsp ground cloves

SYRUP
4 cups sugar
2 cups water
1/2 lemon (juice only)
1 small jar honey

Take 4 sheets of phyllo pastry, keeping remaining sheets covered with a damp towel. Brush each sheet with melted butter and lay one on top of the other. Mix walnuts, sugar, cinnamon, and cloves. Sprinkle some of the mixture evenly over the top buttered sheet and set the pieces upright in a large buttered pan. Continue, using another 4 buttered sheets of phyllo, sprinkling with nut mixture, rolling and cutting, until the pan or pans are full and all the nut mixture is used. Spoon about 1 teaspoon melted butter over each piece, and continue baking for 20 to 30 minutes or until golden brown. Remove from oven and dip each piece into cold thick syrup. Drain on cake racks.

Syrup: In a saucepan, combine granulated sugar, water, lemon juice and small jar of honey. Bring to a boil and simmer for 30 minutes, removing scum as it rises to the surface.