Baklava Recipe

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Baklava

Patty Picard

By
@PattyPicard

Use Unsalted butter and have some extra on hand in case you need more. There are times when I needed 1.5 cups of unsalted butter versus 1 c.


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Rating:

Comments:

Serves:

30-40 pieces

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
walnuts
1/2 c
sugar
1 1/2 tsp
cinnamon
16 oz
phyllo dough
1 c
unsalted butter, melted
1 Tbsp
water
1 small
lemon
1 c
water
1 c
sugar
1 stick
2" stick of cinnamon
2
whole cloves
1 c
honey

Directions Step-By-Step

1
Preheat oven to 350°. Place walnuts on jelly roll pan and toast in oven for 10 minutes. Whirl walnuts while warm in food processor. Add .5 c sugar and 1.5 t cinnamon to walnuts and set aside.
2
Brush bottom of 9x13 pan with melted butter.
3
Place 2 sheets of phyllo dough in the pan. Brush the top sheet with melted butter. Place 2 more sheets of phyllo dough on top. Brush with melted butter. Sprinkle about .5 c of the nut mixture on top of the phyllo dough.
4
Repeat step 3 until the dough and nut mixture have been used. The top layer of the pan should be 2 sheets of dough, brush with butter and add 2 more sheets brushed with butter. (basically 4 sheets of phyllo dough should be the top).
5
Cut the baklava 3/4 of the way through. (Cut on the diagonal will give you the traditional shape of baklava). Spray the top with the 1 T of water (if you don't have a spray bottle, use your fingers to sprinkle the water on top).
6
Bake in 325 degree oven for 45-50 minutes or until the top is golden brown. When done, remove from oven and cut the pieces the rest of the way through. Top with honey syrup. Cool thoroughly on a cooling rack. Cover and refrigerate overnight. Baklava will keep in the refrigerator for up to 2 weeks.
7
While the baklava is baking, make the honey syrup. Grate the rind of the lemon in a saucepan and reserve 1.5 t of lemon juice. Add the 1 c water, 1 c sugar, 2 cloves, and 2" cinnamon stick to the rind in the saucepan. Boil till the mixture is syrupy and/or registers 230 degrees. Pour the mixture through a fine strainer. Add the 1 c honey and 1.5 t lemon juice.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Nuts
Regional Style: Mediterranean