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1
Toast the almonds and sesame seeds for about 10 minutes or until lightly browned.
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2
Combine with the walnuts, cinnamon and sugar.
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3
Melt the butter over low heat and lightly grease a large baking pan which is at least 1/2 inch deep.
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4
On your work area, take the pastry sheets one by one and, using a pastry brush, spread each with melted butter, one on top of the other making seven layers.
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5
Again brush the top sheep.
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6
Sprinkle the nut mixture from the long side of the rectangle to the center, leaving the other half clear.
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7
Roll the pastry from the nut-sprinkled side, jelly-roll fashion, to make a complete roll with the nuts in the center and sheets of pastry around them.
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8
Repeat these same steps over and over again until all the sheets and nut mixture have been used.
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9
Brush each roll with butter.
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10
Preheat the oven to 350 F. and bake for about 45 minutes or until lightly browned.
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11
FOR SYRUP: Bring the sugar, water and peel to a boil and allow to simmer for 45 minutes or until the syrup is honey coloured.
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12
Remove from the heat and add lemon juice and honey.
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13
When the baklava is baked, remove from the oven and let cool slightly.
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14
Cut in 2 inch diagonal pieces and return to oven to heat thoroughly.
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15
Remove from the oven again and cover with warm (not hot) syrup, using all the syrup.
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16
VARIATIONS: PLAIN BAKLAVA The same ingredients are needed as given above.
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17
Proceed with the following method: Preheat oven to 325 F. Prepare mixture for filling.
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18
butter lightly an 11 inch X 16 inch baking pan, which has some depth.
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19
The pastry sheets are usually about this size.
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20
Place 6 sheets, sprinkling each with melted butter, in the bottom of pan.
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Set aside 6 sheets for the top.
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22
Proceed to pile remaining sheets, each sprinkled with butter, in pan, alternating with nut mixture.
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23
Place last 6 sheets on top, sprinkling with butter only.
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24
Bake for about one hour or until lightly browned.
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25
To complete baklava: When baked, remove from oven and allow to cool slightly; cut in diamond-shaped pieces and pour syrup over all while both are at a warm temperature.
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26
BAKLAVA PINWHEELS: Prepare baklava and bake according to instructions given in first recipe.
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27
Before adding syrup, cut in 1 inch slices and arrange in baking pan, cut side down, resembling a pinwheel.
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28
Pour syrup over as directed above.
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29
BAKLAVA TRIANGLES: The same ingredients are needed as give in first recipe.
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30
Cut pastry sheets into strip about 2 inches wide and brush lightly with melted butter.
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31
Place about one tsp.
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32
of filling at one end of the pastry strip and fold the corner over to form a triangle.
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33
Continue to fold from side to side in the form of a triangle until you reach the end of the sheet.
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34
Place on a very lightly buttered baking sheet.
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35
Repeat this procedure until all pastry and filling is used.
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36
Sprinkle with butter on top and bake in a preheated oven 350F for 15 to 20 minutes until golden brown.
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37
Dip quickly in warm syrup using a slotted spoon.
