Preheat oven to 350 degrees. 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. This recipe yields 8 to 10 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 4.4mg||0 %|
|Potassium 17.1mg||0 %|
|Total Carbohydrate 164.4g||48 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 163.3g|
|Protein 0.1g||0 %|
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Calories per serving: 633
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