Grandma's Baklava

Grandma's Baklava

*Place frozen phyllo dough in the refridgerater the night before you intent to make up your baklava.
1 pound butter
1 pound phyllo dough
1 pound nuts (pecans or almonds-I prefer pecans)
1/2 tsp cinnamon
1/2 cup sugar
2 tsp allspice
1 tsp nutmeg
1 box whole cloves

Chop nuts VERY fine and mix them together with the spices: cinnamon, sugar, allspice, and nutmeg.  Mix them well in a large bowl and set aside.

Melt(but don't cook) the butter.
With a butter brush, brush the bottom of a 9x12 inch pan with melted butter and place one sheet of phyllo down, and brush with butter.  (Each sheet needs to bet brushed with butter individually after you lay it in the pan) Lay down 3 more sheets with melted butter on each sheet.

As you are working cover your usused phyllo sheets with a dry kitchen tea towel  as quickly as you lift one off.  This prevents drying and breakage while you work.

Sprinkle nut mixture on top of the 4th sheet, creating an ultra thin covering.

Individually butter and stack on 2 more sheets, and then sprinkle another ultra thin layer of the nut mixture, repeating this process and then ending with 4 individually buttered sheets on top forming the top layer with no nut mixture in between them.

Brush top with butter and BEFORE COOKING, cut into diamond shapes.  Do this carefully as to not upset the layers.  Place a whole clove in the center of each piece if desired.  Bake at 350 degrees for 30-45 minutes til tops are lightly browned.  Let cook until just warm, and then pour the Baklava Syrup over it.

Baklava Syrup(this is the unalcoholic recipe- but not Grandma's)

Bring to boil for one 1-2 minutes:

1 1/2 cup water
2 cups sugar
2 sticks cinnamon
5 cloves
rind of one lemon or orange cut up

Take from the stove, remove spices and rind, then add:

1 cup honey
1/2 cup frozen concentrated orange juice
1 Tbsp. rum flavor(optional)
1-2 Tbsp fresh squeezed lemon juice

Pour this syrup over the cooked baklava while still warm, but not when the baklava is hot.  Place in a cool area and give it time so the baklava can absorb the syrup.

For best results:  make up the baklava 10 days in advance and add the first poring of syrup on the day of baking, then add several more times in the next 10 days.  (Don't over syrup, however, or it will be too saucy.)  Remember to warm up the syrup each time before pouring it over the baklava.

Cover the baklava with a kitchen towel in between baking and serving.  Don't use foil or saran wrap, as it will change the texture.

* Baklava is so good it has never been able to even last 10 days around our house!