Home > Europe > Southern Europe > Baklava

Baklava
Baklava usually has 30-40 layers of phyllo dough. It is brushed with butter and layered with nuts and spices, then top with syrup.

type: bars
makes: 12

1 package phyllo dough
3/4 cup granulated sugar
3/4 cup water
1-1/2 cups honey
1 stick cinnamon
4 slices of lemon
4 slices of orange
1 cup walnuts
1 cup almonds
1/3 cup pistachios
3/4 cup packed brown sugar
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cup unsalted butter

Thawed phyllo dough according to manufactures directions.
Combine sugar and water in saucepan.
Bring to a boil, stirring to dissolve sugar.
Add honey, cinnamon, lemon and orange slices.
Reduce heat and simmer, uncovered, for 10 minutes.
Put mixture through and strainer and let cool; set aside.
Melt butter.
Preheat oven to 325F.
Coarsely chop nuts and mix together.
Take 1/3 of nut mixture and finely chop in a food processor.
Mix together coarsely chopped nuts, finely chopped nuts, brown sugar, cinnamon and nutmeg.
Remove phyllo leaves from package.
Follow the manufactures direction for keeping the phyllo moist, it usually need to be covered with plastic wrap and then a moist tea towel.
Don't worry if phyllo dough breaks, it will be just as tasty.
Place 1 pastry leaf in a jelly roll pan.
Brush lightly with melted butter.
Continue stacking leaves.
Brush every leaf with butter (10 in all).
Sprinkle with 1/3 of the nut mixture.
Add 10 more leaves, brushing every leaf with butter.
Sprinkle with 1/3 of the nut mixture.
Add 10 more leaves, brushing every leaf with butter, sprinkle with remaining nut mixture.
Stack 5 leaves on top, brushing every leaf with butter.
Trim edges if necessary.
With sharp knife, score or cut top layers of phyllo into diamonds.
Bake for 60 minutes or until golden brown and puffy.
Remove from oven, pour cooled syrup over the top.
Re-cut the diamond shape, going all the way through this time.

Rate or Review/Comment.

Reviews/Comments:

No reviews yet