baklava
(2 ratings)
*Let the frozen box of Phyllo dough thaw overnight in the refrigerator, then remove the dough at least one hour before using it, so it can come to room temperature. If you do not care for the taste of rose water, feel free to use plain water for the entire 1 1/2 Cups. Also, if you see that you are not working quickly enough and the sheets appear to be drying out, you can cover them with a slightly damp cloth while working with one sheet at a time. All my family and friend love this Baklava, so I make it several times throughout the year!
(2 ratings)
prep time
1 Hr
cook time
1 Hr 15 Min
Ingredients For baklava
- HONEY SYRUP- PREPARE FIRST
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1 1/2 cgranulated sugar
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3/4 cwater
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3/4 crose water
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2 Tbsplemon juice
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3/4 choney
- NUT MIXTURE FILLING
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3 cfinely chopped walnuts (or any combo of pecans, almonds, walnuts)
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2 tspground cinnamon
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1/2 tspground nutmeg
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1/4 tspground cloves
- MISC. INGREDIENTS
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1 1/2 cunsalted butter, melted
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1 pkgphyllo dough
How To Make baklava
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1To prepare Honey Syrup: Heat, sugar, waters, lemon juice in a 2 quart saucepan and bring to a boil. Stir until sugar dissolves. Boil 5 minutes. Remove from heat and stir in the honey. Let cool in pan.
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2Nut Mixture: Combine the walnuts, cinnamon, nutmeg and cloves in a small bowl. Set aside.
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3Using a 15 1/2" x 10 1/2" x 1" jelly roll pan, brush the bottom and sides with melted butter. Separate one phyllo sheet and place in the pan, folding in edges to fit pan. Brush lightly with melted butter. Repeat 6 times. Sprinkle 1/2 of the nut mixture evenly on the top layer. Layer 6 more phyllo sheets, brushing each one with melted butter. Sprinkle the rest of the nut mixture on the top layer. Repeat layering phyllo sheets, brush each remaining sheet with melted butter.
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4Heat oven to 350* With a sharp knife, cut pastry into 6 to 8 lengthwise strips (depending on the size you desire), about 1 3/4" wide and 1/2" deep. Make diagonal cuts across long strips( about 2' wide and 1/2" deep). *Refer to picture for cutting guide. Pour any remaining melted butter on top of scored baklava. Bake until golden brown, 1 - 1 1/4 hours. Remove from oven and immediately pour Honey Syrup on top of the Baklava. Cool and recut, following scored lines. I refrigerate the cooked Baklava overnight when possible as it is very easy to slice and remove from the pan this way.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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