Moroccan Baklava Recipe
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Moroccan Baklava Recipe
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Filled with delicate layers of phyllo and a sweet walnut and cinnamon filling, this delicious dessert is perfect for those with a sweet tooth. Be sure to have a pot of hot tea ready to enjoy along with it.
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Ingredients
- 16 ounces phyllo pastry dough
- 2 unsalted butter melted, sticks (units not specified
- 4 cups walnuts finely chopped
- 1 cup sugar
- ¾ cups water
- ½ cup honey
- 2 tablespoons lemon juice
- 1 tablespoon cinnamon ground
Instructions
- Grease a large glass baking dish with 1 tbsp of the melted butter and set aside.
- In a saucepan over medium-high heat, combine the water, sugar, honey and lemon juice to make a syrup, bringing it to a boil before reducing it to a simmer for 5 minutes, and setting it aside to cool.
- In a medium bowl, mix the walnuts and cinnamon.
- In the buttered baking dish, lay a sheet of the phyllo pastry dough, and brush with the melted butter. Repeat this with 8 more layers of the dough.
- Evenly spread ¾ cup of the walnuts over the top of the dough.
- Layer another 5 sheets of the dough on top of the walnut layer, remembering to brush with butter for each layer.
- Evenly spread another ¾ cup of the walnuts over the top of the dough.
- Repeat the last 5 steps until all the walnuts are used, and then layer a final 10 sheets of the phyllo pastry dough over it.
- Brush the top layer with butter.
- Slice the pastry into 1½ inch strips, then diagonally in both directions to make diamond shapes.
- Preheat oven to 325F degrees.
- Bake for an hour and a half until golden brown.
- Immediately after removing it from the oven, pour the cool syrup you set aside over the pastry.
- Let the pastry cool, cover overnight to soak the syrup. Serve and enjoy!
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