這個方子是一個同事的太太傳給我的。她是希臘裔美國人，所以是希臘口味的。為了做得地道，我是專門開遠路到她家去學的。每次帶到公司都受到好評，一搶而空，平時不吃nuts的高個帥哥也連吃幾塊，讚不絕口。大家都奇怪為什麽一個中國人烤希臘甜點烤的這麽好。我們村的KT朋友和朋友的先生或未婚夫也都很喜歡。是我開派對的保留項目。
材料不複雜，就是耗時，需要耐心，從準備到烤好，約三小時。
方子：
(Part 1)
1 box fillo dough (Fantis or Athens brand)
2 1/2 cup Walnuts (measured before chopping)
2 tsp cinnamon
1/2 tsp cloves （也可不放）
1/4 cup sugar
1 cup butter melted
從冷櫃裏取出fillo dough化凍，需約一小時.
Prepare nut mixture and melted butter before opening fillo dough
* In food processor, chop nuts until fine. Stir in sugar, cinnamon, and cloves.
* Open fillo dough, lay it out, and cover it with a towel sprayed lightly with water to keep it moist
* Count from the edges how many sheets there are. You will want to use 1/2 +2 sheets for the bottom layers
* Butter the bottom and sides of a 9 x 13 baking tray
* Put one layer of fillo in (cover remainder with towel)
* With a pastry brush generously butter the sheet
* Put in another sheet and butter it (keeping the moistened towel covering the remaining dough)
* Continue until you have used 1/2 + 2 sheets
* Spread nut mix evenly over the dough。用刷子零星灑些butter 在核桃上。
* Begin layering again, buttering after each sheet
* When done, take a sharp knife and cut the baklava into diamonds
* Bake in 350 degree oven until very golden brown, ~ 45 minutes (我家烤箱火猛，我烤325度40分鍾)
* When done, take out and cool
Baklava (Part 2)
1 cup sugar
1 cup water
1/2 stick cinnamon
1 tsp lemon
* Combine ingredients and bring to a boil.
* Boil for about 10 minutes or until the syrup coats the back of a spoon
* Spoon hot syrup over cooled baklava, making sure you get syrup in between rows as well as on top (You don't have to use the full amount of syrup. It's up to you. I usually use about 3/4 of it)
* Let completely cool before serving
* Store in the refrigerator
Note: If using Athens brand, one box has two packages of dough. I recommend using one package for the bottom and the other for the top.
