Baklava - 3

Recipe Ingredients

1 lb	454g / 16oz	Phyllo leaves - (approx 24 leaves), thawed, wrapped
3 tablespoons	45ml	Butter - melted
1 lb	454g / 16oz	Almonds or walnuts - coarsely-ground
1 tablespoon	15ml	Cinnamon
		Confectioners' sugar - in a shaker
		Syrup
2 cups	396g / 13oz	Sugar
1 cup	237ml	Water
1/2 cup	164g / 5.8oz	Light corn syrup
		Chopped zest of 1 orange
1/2 cup	118ml	Honey

Recipe Instructions

Preheat oven to 350F. Unfold phyllo dough on work surface until flat. Place a 9- by 13-inch jelly roll pan over phyllo and cut dough to fit pan (save scraps for additional inside layers or for another recipe).

Cover phyllo dough with a clean, damp towel. Brush bottom and sides of jelly roll pan with butter to coat. Mix nuts with cinnamon. Cover bottom of pan with 1 sheet of phyllo and brush with butter. Repeat 7 times. Sprinkle with 1/3 of nut mixture.

Cover with 3 layers of phyllo, each brushed with butter. Layer with 1/3 of nut mixture and repeat with 3 layers of phyllo, each brushed with butter. Layer with remaining 1/3 of nut mixture, and cover with 8 layers of phyllo, each brushed with butter.

Push edges of dough into sides of pan to even them. Using a sharp knife, cut pastry into small diamond shapes (with 1 1/2-inch sides), cutting through all layers. Sprinkle water over top to prevent phyllo from curling up. Bake for 1 hour.

In a saucepan combine sugar, water, corn syrup and orange zest. Bring to a boil, reduce heat and simmer 10 minutes. Stir in honey. Set aside to cool slightly. Remove baklava from oven and pour warm syrup over entire pan. Serve sprinkled with confectioners' sugar.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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