Melt the butter and with a pastry brush, butter a 9x13 pan. Lay out six sheets of Filo, buttering each sheet as you lay it in the baking pan. Sprinkle a layer of the nut mixture on the 6 sheets. Do not lay it on too heavy. Add 2 more Filo sheets, buttering each as you go along. Sprinkle another layer of the nut mixture on top of the 2 buttered sheets. Continue to do this, 2 layers at a time until all Filo and nut mixture is used up. Make sure you finish up with 6 or 7 buttered Filo Sheets. With a very sharp and pointed knife, cut Baklava diagonally before baking. Bake at 325 degrees for 50-60 minutes.
About 25 minutes before the Baklava is done, begin the syrup.
Boil the sugar, lemon peel and water for 15-20 minutes. Keep the syrup hot. When the Baklava is ready, pour the syrup over the pastry by large spoonfuls. If you desire, you may dot each piece with a whole clove. Let cool AT LEAST 3 hours. This pastry can be frozen after it's removed from the pan.
It's VERY rich and most people can only eat one piece. Depending on your palate, you can make the pieces as small or large as you wish. 1 1/2 - 2 inch pieces are plenty big enough.
If you don't boil the syrup long enough, it will recrystalize when it cools. We want to keep it a syrup after it goes onto the Bakalva.
Some people like to use honey instead of the syrup, but I feel it's a shortcut that takes away from the orgin of the dish.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 515 (37%)|
|Amt Per Serving||% DV|
|Total Fat 57.2g||76 %|
|Saturated Fat 21.5g||108 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 9.2g|
|Cholesterol 80.3mg||25 %|
|Sodium 4.9mg||0 %|
|Potassium 173.1mg||5 %|
|Total Carbohydrate 231.3g||68 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 227g|
|Protein 3.8g||5 %|
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Calories per serving: 1401
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