Baklava

Name: Baklava
Yield: Makes 32 to 40 pieces
Cuisine: Greek
Ingredients: 1 1/4 cups, granulated sugar; 3/4 cup, water; 1/3 cup, honey; 1 tablespoon, lemon juice from 1 lemon; 3 strips, lemon zest, removed in large strips with vegetable peeler; 1 , cinnamon stick; 5 , whole cloves; 1/8 teaspoon, table salt; 8 ounces (227 grams), blanched slivered almonds; 4 ounces (113 grams), walnuts; 1 1/4 teaspoons, ground cinnamon; 1/4 teaspoon, ground cloves; 2 tablespoons, granulated sugar; 1/8 teaspoon, table salt; 1 1/2 cups, unsalted butter (3 sticks), clarified per instructions below, melted, and cooled slightly (about 1 cup); 1 pound (454 grams), frozen phyllo, thawed (see note)

Desserts or Baked Goods
Greek
Tarts
Holiday

By Dawn Yanagihara ･ Appears in Cook's Illustrated March/April 2004, America's Test Kitchen TV

Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.

SERVES Makes 32 to 40 pieces

TIME 2½ hours, plus 3 hours cooling and 8 hours standing

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