·for the syrup
4 cchopped walnuts
1 1/2 cgranulated sugar
1 1/2 tspground cinnamon
1 lbphyllo dough, thawed
3 stickunsalted butter
How to Make Baklava
- For the syrup:
In a saucepan combine all the syrup ingredients and bring to a boil. Reduce the heat and simmer for 40 minutes. Remove from heat and set aside to cool.
For the Baklava:
Use a 9x13 stainless, glass or heavy aluminum pan. Preheat oven to 325.
In a large bowl combine nuts, sugar and cinnamon. Set aside.
- Lay out the thawed phyllo dough and cover with a clean kitchen towel. Using a pastry brush, brush bottom and sides of pan evenly with melted butter and place one sheet of phyllo in pan and brush again. Repeat with three more sheets of phyllo, brushing each with melted butter.
- Crumble a phyllo sheet into small pieces and place on top, and then add one more sheet, brush with butter and sprinkle with 1/4 of the nut mixture evenly over the pan. Repeat this process until you have four layers of nut mixture. Finish pan with another phyllo layer, butter, phyllo, crumbled phyllo and two more layers of phyllo. Tuck under sides all around the pan and brush again with butter.
- Before baking, use a sharp knife to but through the baklava into the size pieces you want. The baklava can be frozen at this time, if desired, when ready can bake frozen..
- Bake until golden brown--45 minutes to an hour.
Remove from oven and pour the cooled syrup evenly over the hot pan. It will sizzle and rise. DO NOT COVER. Let cool.