BAKLAVA

1
Jo Anne Sugimoto

By
@sugarnspicetedibears

I love this dessert and so does my family. My mom used to make this a lot as it was always a most requested favorite!

Rating:

★★★★★ 1 vote

Comments:
Serves:
Approx. 42 pieces

Ingredients

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HONEY SYRUP:

2 c
sugar
2 c
water
3 Tbsp
lemon juice
3-inch cinnamon stick
6
whole cloves
1/2 c
honey

BAKLAVA:

4 c
finely chopped nuts of any combination
2 tsp
cinnamon
1 tsp
nutmeg
1/2 tsp
cloves
1 lb
butter
1 pkg
16 oz. frozen filo leaves, thawed

How to Make BAKLAVA

Step-by-Step

  • 1PREPARE THE HONEY SYRUP, FIRST.
  • 2HONEY SYRUP:
  • 3In a medium saucepan heat all ingredients except for the honey, stirring until the sugar crystals are dissolved. Boil for 5 minutes or to 220 degrees on a candy thermometer.
  • 4Remove from heat and discard the cinnamon stick and cloves. Stir in the honey, and set aside to cool.
  • 5MIX THE NUTS AND SPICES TOGETHER.
  • 6CLARIFY THE BUTTER:
  • 7Clarify the butter by melting it slowly over low heat, skimming off the form as it rises to the surface. Remove from heat, let stand for 2 to 3 minutes, then spoon off the clear butter and discard the milky liquid that is on the bottom of the pan.
  • 8Heat oven to 350 degrees. Brush the bottom and sides of the jelly roll pan with a little of the clarified butter.
  • 9PREPARE THE FILO LEAVES:
  • 10Unfold the filo leaves and cover completely with a damp towel to prevent them from drying out.
  • 11Gently separate one leaf and place it on the pan, folding the edges over to make it fit in the pan if necessary.
  • 12Brush lightly with the butter, repeat 9 times more.
  • 13Sprinkle 2 cups of the nut mixture evenly over top.
  • 14Layer 10 more filo leaves into the pan, brushing the butter on each leaf, sprinkling remaining nut mixture over the top.
  • 15Layer the remaining 10 filo leaves over the nuts and buttering each leaf as before.
  • 16With a sharp knife, cut the pastry in the pan, 1/2 inch deep into 6 lengthwise strips about 1 3/4 inches wide. Make diagonal cuts across strips 1/2 inch deep and 2 inches wide.
  • 17Pour remaining butter over the top.
  • 18Bake until golden brown, 1 to 1 1/4 hours. Remove the pan onto a wire rack, pour cooled honey syrup over the top. Let cool. Cut to the bottom along the scored lines.

Printable Recipe Card

About BAKLAVA

Course/Dish: Other Desserts


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