- 1 cup butter, melted, divided
- 4 cups finely chopped walnuts
- 1-1/2 cups Sun-Maid Natural Raisins
- 1/2 cup sugar
- 2 teaspoons cinnamon
- 1 pound frozen filo (phyllo) pastry sheets, thawed
- 2 cups sugar
- 1 cup water
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 3 whole cloves
Lightly COAT a 15x10-inch jelly roll pan with 1 tablespoon melted butter.
COMBINE walnuts, raisins, sugar and cinnamon; set aside.
UNROLL filo sheets.
PLACE one sheet in pan; cover remainder with plastic wrap or towel.
BRUSH sheets in pan lightly with butter; fold edges over to fit pan.
REPEAT with 4 additional filo sheets, placing one on top of another.
SPRINKLE with 1/3 of walnut raisin mixture.
REPEAT layers of 5 filo sheets and 1/3 walnut-raisin mixture twice.
TOP last walnut-raisin layer with layer of 5 buttered filo sheets; fold edges under to fit pan.
CUT top of baklava lengthwise, about 1/3 through, into 1-3/4-inch strips.
Then CUT into 1-3/4-inch strips at an angle from other side of pan, forming diamonds.
BAKE for 50 minutes.
Meanwhile, PREPARE Honey Syrup:
In saucepan, COMBINE all syrup ingredients.
BRING to a boil, stirring to dissolve sugar; simmer 10 minutes.
SET aside; remove cinnamon stick and cloves.
COOL baklava 10 minutes; spoon syrup over top.
LET stand several hours or overnight.
Makes 4 dozen pastries.