Baklava
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5
10 reviews
Excellent
Baklava
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Baklava is a divine, melt in your mouth pastry. Thin layers of phyllo dough, sweet nutty filling and a decadent honey syrup. How about a little more baklava?
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Ingredients
- 1 package phyllo dough frozen, 40 sheets, thawed according to package instructions
- 1 pound walnuts about 4 cups, finely chopped
- 1 teaspoon cinnamon
- 1 cup butter melted
For the syrup
- 1 cup sugar
- 1/2 cup honey
- 2 tablespoons lemon juice
- 3/4 cup water
Instructions
- Preheat oven to 325. Trim phyllo dough so that it fits in a 9x13 pan. (Most dough comes in 9x14 sheets, so I just trimmed 1 inch off the end of my sheets)
- In a large bowl, mix together the chopped walnuts and cinnamon.
- Layer the phyllo sheets one by one, brushing a thin layer of melted butter over each individual sheet.
- Layer the phyllo sheets with the nut mixture. The layering pattern is as follows: 10 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 5 phyllo sheets, 3/4 cup nut mixture, 10 phyllo sheets. Keep remaining phyllo dough covered with a damp tea towel at all times.
- Brush butter on the top sheets of phyllo dough. Keep remaining phyllo dough covered with a damp tea towel at all times.
- Cut the pastry into 1 1/2 inch strips the long way in the pan.
- Then cut diagonally so it forms diamond shapes. Bake for 1 hour and 15 minutes.
For the syrup
- While baklava is in the oven, mix all the syrup ingredients in a medium sauce pan. Bring to a boil, stirring constantly until the sugar has dissolved. Turn down to medium low heat and boil for 4 more minutes without stirring. Remove from heat and let cool completely.
- Immediately after removing baklava from the oven, pour the syrup evenly over the whole pan. You should hear it sizzle in the pan.
- For best results, let baklava cool at room temperature and covered for 4-6 hours or overnight.
Equipments used:
Notes
- Making ahead - You can make this recipe ahead of time and store it at room temperature for up to two weeks. Most desserts are stored in an airtight container; however, baklava is stored with a tea towel or kitchen towel lightly draped over the top of the baking pan.
- Refrigerating - Yes! You can place the baklava in the fridge to be stored. It will have a chewier texture when ready to eat but it will still have all the flavor.
- Freezing - Once the baklava has cooled, wrap it tightly in a few layers of plastic wrap and then place it in a ziplock freezer bag or an airtight container. Freeze the baklava for up to four months in the freezer. It is best to wrap it in small batches. This will also help when you are ready to thaw it out, there is only a small batch rather than the whole pan
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
9g
(53%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.3g
(15%)
Cholesterol
20mg
(7%)
Sodium
153mg
(6%)
Potassium
105mg
(2%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
240IU
(5%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 153mg | 6% |
| Potassium | 105mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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