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1 package French leaf dough (puff pastry)
3 cups 3 kind of nuts, ground roughly and mixed together (pecan, pistachio and almonds)
1/2 cup sugar
1/2 tsp. lemon rind
2 tsp. cinnamon
1/2 tsp. ground nutmeg
Syrup:
3/4 cup sugar
3/4 cup water
1/2 cup honey
juice from 1/2 lemon
In a bowl put all the dry (filling) ingredients, Mix. Divide it to 3 equal cups.
Butter or oil (I oil) a 20/20 baking pan.
Cut 4 equal pieces of French leaf dough. On a floured board roll out a thin leaf to measure the size of the pan. Put 1st layer in the pan, and layer on top the first cup of nut mixture. Repeat the same with the rest of the dough and nuts. You finish with the dough on top.
With a sharp knife cut only the top of the dough. Make diagonals crisscross 3cm a part of each other. You will get parallelogram small cakes.
Bake in preheated 375°F hot oven 15 minutes. Reduce heat to 325°F and continue for another 40-45 minutes. If the first layer is getting brown too soon, Cover it with a foil and continue to bake. It should bake well in the inside too.
The Syrup:
Boil the water with the sugar for 10 minutes. Add the honey with the lemon. Cool a little.
When the pastry is ready. Cut deeply into the marked lines to the end of the pastry. Pour the syrup over the Baklaueva, and serve cold.
Posted by Rina Perry
Nutritional Info Per Serving:
N/A