BAKLAVA WITH MANGO TANGERINE SYRUP Mango Tangerine Sugar
Makes 2 ½ dozen
1 package (16 ounces) frozen phyllo dough, thawed
2 cups finely chopped walnuts, toasted
½ cup white sugar
½ pound butter (2 sticks)
¾ cup Mango Tangerine Sugar
¾ cup water
⅓ cup honey
¾ teaspoon grated lemon peel
¾ teaspoon vanilla extract
1. Melt butter over low heat. Coat a 13 X 9 inch baking pan with 2 tablespoons melted butter. Unroll phyllo dough; trim to fit into pan. Combine white sugar and walnuts in a medium size bowl.
2. Layer two sheets of phyllo dough in prepared pan and brush with butter. Repeat three times. (Keeping remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with ¼ cup nut mixture. Top with two sheets of phyllo and brush with butter. Repeat layering with nuts, phyllo and butter 10 times. Top with remaining phyllo dough buttering every other sheet. Pour any remaining butter over the top.
3. Using a sharp knife, cut into 30 triangles. Bake at 350˚F for 35 – 40 minutes or until golden brown. Meanwhile, in a small saucepan, combine syrup ingredients. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes, stirring occasionally. Pour over warm baklava. Cool completely on a wire rack. Cover with wax paper and let stand for several hours or overnight.