Heritage Home | Family Genealogy | Recipes Home   Desserts, Cakes, Cookies & Pies   Pam's Baklava A scrumptious finger licking good treat. Preparation time 1 hour and 15 minutes.   The Syrup: Ingredients 3 cups sugar 2 cups water ½ cup honey or a little vanilla extra You can substitute lemon extra or 2 tspns of brandy   The Baklava: Ingredients 1 lbs of filo dough 2 cups almonds (cut into pieces) 2 cups walnuts (cut into pieces) 2 tspns cinnamon ½ tspn clove ½ cup margarine ½ cup unsalted butter A few whole cloves (optional) Pre-heat oven to 375° Mix walnuts, almonds, cinnamon and the ½ tspn cloves in a medium sized mixing bowl. Melt margarine and butter together. Butter a square or rectangular pan, (a square glass pan is best). Lay down 4 pieces of filo dough, buttering each layer as you go. Spread a little of the walnut/almond mix. Continue putting down the pieces of filo dough two by two. Make sure you butter each piece as you go. Continue with this until you run out of mix. The final layer should be 4 slices of filo dough, make sure you butter each slice. Using a very sharp knife, cut baklava into large squares, then go back and slice each square into triangular pieces. Place 1 clove on top of each triangular piece. Pour the remaining butter mixture as evenly as possible over the surface. Spray the surface of the baklava with a few drops of cold water. Bake for 30-40 minutes until it becomes golden brown.   While the baklava is baking, mix the syrup. Add all the ingredients to a heavy sauce pan. Boil for 5 minutes. (if you chose to use brandy, add it to the mix after you remove it from the heat). Pour boiling syrup on baklava right after you remove it from the oven. Leave until all syrup is absorbed and it has cooled completely.   Notes: In order for dessert to stay crunchy, do not cover or put in refrigerator. Will last for about 1 week. You can also make mixture with just almonds, or just walnuts.

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