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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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You are in for a real treat when you try this, it's one of my favorite recipes for Greek baklava! it has brandy in the syrup which makes it special! You will need 3 pounds of pecans, roughly 1 pound of melted butter and whole cloves. It is not really necessary to insert a whole clove on top of each slice of baklava, I do so only on the holidays. Ingredients:
2 cups sugar |
1 cup water |
3/4 cup liquid honey |
2 tablespoons brandy |
1 tablespoon fresh lemon juice |
1 (3 inch) cinnamon sticks |
3 lbs finely chopped pecans |
1 tablespoon cinnamon |
1 teaspoon clove |
1 cup sugar |
1 tablespoon cinnamon |
1 teaspoon clove |
1 (16 ounce) package frozen phyllo dough, thawed |
1 lb unsalted butter, melted (no substitutions!) |
Directions:
1. In a saucepan combine 2 cups sugar, 1 cup water, liquid honey, brandy, lemon juice and cinnamon stick; bring to a boil over medium heat stirring constantly, boil for about 1 minute (or until the sugar is completely dissolved) then remove from heat; cool syrup COMPLETELY.
2. In another bowl toss the chopped pecans with 1 cup sugar, cinnamon and cloves.
3. Brush 2 (13 x 9-inch) baking pans with melted butter.
4. Place 8 phyllo sheets in 1 pan, brushing EACH sheet with melted butter, then top with 2 cups pecan mixture.
5. Place 3 phyllo sheets over the pecan mixture, brushing each sheet with melted butter, then top with 2 cups of pecan mixture.
6. Repeat with 3 more phyllo sheets and then 2 cups pecan mixture.
7. Top with 6 phyllo sheets, brushing all but the top sheet with melted butter.
8. Repeat the procedure with remaining phyllo sheets and the pecan mixture for the second pan.
9. Using a sharp knife cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter.
10. Insert a clove in the center of each diamond.
11. Bake in a 300°F oven for 1 hour.
12. Remove from the oven and pour the prepared reserved syrup evenly over the baked baklava.
13. Cool completely in the pans on wire racks.
14. When cooled cut again diagonally; remove from pans and store in airtight containers at room temperature.
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