Flaky Walnut Baklava
This is a great treat to give out during the holidays!!!
IN CASE YOU DIDN'T KNOW:
Baklava was baked only on special occasions, usually by the rich who could afford such a luxury.
The history of Baklava changed with the history of the land. The Near and Middle East saw many civilizations come and go. Baklava and the recipe had spread to the Near East, Armenia, and Turkey. With the advent of the Grecian Empire, it spread westward to Greece.
Phyllo dough is named after the greek word for "leaf", being "as thin as a leaf". The thickness (or for that matter, the thinness) of Phyllo gives baklava is delicious crispy taste. So, when some people eat a piece of baklava,they may want to think of Greece. However, the history of baklava reveals it came from farther East... Even so, various countries offer tasty variations and have loyal followings.
- 4 c
- finely chopped walnuts
- 1/4 c
- 1 Tbsp
- ground cinnamon
- 1 c
- butter, melted
- 1 pkg
- (16 ounces) frozen phyllo dough, thawed
- 1 c
- 1/2 c
- 1/4 c
- 1 tsp
- lemon juice
- 1 tsp
- vanilla extract
How to Make Flaky Walnut Baklava
- 1In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13-in. x 9-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).
- 2Place one sheet of phyllo in a baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife.
- 3Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: 3 dozen.