Greek Baklava - 9x12 Pan

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 24
• 1 cup honey
• 1/4 cup water
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1 lemon, juice and zest of (zest in strip to remove later)
• 1 orange, zest of (in strip to remove later)
• 2 cups walnuts, finely ground
• 1 cup almonds, finely ground
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 4 tablespoons melted butter
• 1/2 lb phyllo dough
• 1/4 lb unsalted butter, melted

Recipe

• 1 in a small saucepan, combine syrup ingredients.
• 2 bring to a slow boil, stirring occasionally, until the sugar is dissolved.
• 3 cook over a medium heat for 10 minutes, until slightly thickened.
• 4 remove rinds and allow to come to room temperature before using.
• 5 combine nut filling ingredients together in a bowl.
• 6 brush bottom and sides of a 9x12 inch pan generously with melted butter. (i like to line the pan with parchment paper for easier removal.).
• 7 place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
• 8 take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• 9 brush these with melted butter.
• 10 pour 1/2 the nut mixture into pan and spread evenly.
• 11 fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• 12 place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
• 13 take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
• 14 brush these with melted butter.
• 15 pour remaining nut mixture into pan and spread evenly.
• 16 fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
• 17 top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
• 18 tuck in the buttered phyllo neatly around.
• 19 score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
• 20 pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
• 21 bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
• 22 allow to cool for 5 minutes.
• 23 carefully spoon cool syrup over pastry.
• 24 allow to stand overnight.
• 25 cut through the scored pieces and serve.