Recipe: Turkish Baklava

TURKISH BAKLAVA

1 lb butter, melted
1 lb walnuts, chopped medium-fine
3 cups white granulated sugar, divided use
1 tsp ground cinnamon, divided use (or 1/4 tsp ground cinnamon plus 1 stick cinnamon)
1/2 tsp ground cloves, divided use
1 pkg fillo sheets
pastry brush
water

Preheat oven to 350 degrees F.

Generously butter the bottom and sides of a 9x13-inch Pyrex baking dish.

Mix walnuts with 1 cup sugar, 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.

Cut Fillo in half so that each sheet fits the bottom of the baking dish.

Place the Fillo, one sheet ata a time, in the prepared baking dish. Generously spread butter on each sheet of fillo as it is placed in the pan. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together.

Every 6 to 8 sheets of Fillo spread a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava.

With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces.

Bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and cool completely.

SYRUP:
Mix one cup water, remaining cups sugar, remaining 1/4 teaspoon ground cloves and either the remaining 3/4 teaspoons ground Cinnamon or the Cinnamon stick in a sauce pan and bring to a boil. Simmer for 20 minutes.

Pour the boiling syrup over the cooled Baklava and allow to cool completely again.

When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.