Recipes

Baklava

Baklava

Jodi
Greek

Equipment

  • Assemble the following:
  • 1 13-inch x 9-inch pan
  • 1 pastry brush or use a 2 1/2-inch paint brush just for this purpose
  • 1 large sheet waxed paper
  • 1 cotton hand towel
  • 1 sharp Paring knife
  • 1 pair kitchen shears (if available)
  • 1 package foil lined cupcake papers

Ingredients
  

  • 1 package frozen Phyllo sheets (defrost for at least 24 hours in fridge)
  • 4 finely chopped walnuts
  • 3/4 cup sugar
  • 1 Tablespoon fresh lemon zest
  • 3 Tablespoons cinnamon
  • 1 pound melted butter
  • 1 1/2 cups honey
  • 1 1/2 cups sugar
  • 1 cup water
  • 1 lemon (seeded and cut in quarters)

Instructions
 

  • Combine the walnuts, cinnamon, lemon zest, sugar and set aside.
  • Open the Phyllo sheets onto the waxed paper and split along the middle fold to create rectangular sheets that will be slightly larger than the 13-inch x 9-inch pan.
  • Cover the Phyllo with dish towel. Turn off the ceiling fan if you have one.
  • Brush the pan lightly with melted butter.
  • 2 sheets at a time, place Phyllo in pan gently patting into corners with brush to avoid large air pockets. Gently brush melted butter between each double layer.
  • ** the bottom of the pan should have about 16-20 sheets or 8-10 double layers.
  • *** don't soak the Phyllo with butter, just moisten it.
  • Spread 1/2 of the nut filling over the Phyllo.
  • Place 2 double layers (4 sheets) of Phyllo over the mixture.
  • Spread the 2nd half of the nut mixture onto the thin middle layer of Phyllo.
  • Repeat the process that was done for the bottom layers of Phyllo using 16-20 sheets or 8-10 double layers.
  • ** this is a lot like making lasagna.
  • Trim the Phyllo that is extended over the sides of the pan, but keep the filling enclosed in Phyllo.
  • Place pan in fridge for 15 minutes till the butter has solidified.
  • Score the top layers of Phyllo with a sharp paring knife in a diamond pattern, cutting deep enough to reach the top layer of nuts.
  • * you should yield 48-60 pieces.
  • Bake in a 350-Degree F oven till golden brown. Approximately 45-55 minutes. Do not under bake. Cool on wire rack.
  • ** the Phyllo will curl up where it was scored.
  • Combine the honey, sugar, water and lemon quarters and bring to gentle boil. Reduce heat and simmer for 20 minutes.
  • *****Skim off the foam that will form and discard the lemon once cooking time is completed.
  • Once the Baklava is baked and cooled, pour the hot syrup slowly over the cooled Baklava till absorbed. You'll probably have a little less than a cup of extra syrup which is fantastic on French toast or pancakes.
  • When completely cooled cut each row all the way through and place in foil lined cups. You may cut a row at a time as you use the Baklava to keep the pieces intact.
  • This can be frozen unbaked, after baking-before adding the syrup or after completely prepared.
  • **it's best to pour hot syrup over cool Baklava OR cool syrup over hot Baklava.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.