Best 3 Almond Walnut Baklava Recipes

ALMOND PISTACHIO BAKLAVA

Steps:

• In a small saucepan, bring 2 cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer 5 minutes. Cool., Preheat oven to 350°. Working in batches, combine pistachios and almonds in a food processor; cover and process until finely chopped. Transfer to a large bowl. Stir in cinnamon, nutmeg and remaining sugar; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 9 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture. , Top with 10 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer. , Using a sharp knife, cut into 1-1/2-in. diamond shapes. Bake until golden brown, 40-45 minutes. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.

ALMOND BAKLAVA

Steps:

• Syrup:
• Combine ingredients in a microwave-safe container, and cook on high heat 1 minute. Stir and cook 1 more minute. Let cool to room temperature, then refrigerate until cold.
• Baklava:
• Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground.
• Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Add a couple of tablespoons of almond mixture. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total. Brush top layer of phyllo with butter. Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes.
• Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles. Be sure to cut all the way through.
• Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. Cover when baklava is at room temperature. Do not chill.
• Baklava keeps in an air-tight container up to 1 week.

ALMOND-WALNUT BAKLAVA

Steps:

• Combine sugar, water, cinnamon, cloves and honey.
• Stir over medium heat until sugar dissolves.
• Increase heat and boil gently until reduced to 2 1/2 cups, about 10 minutes.
• Strain into bowl and mix in brandy.
• Cool completely.
• Nut Filling:
• Toast almonds and walnuts and finely chop in processor.
• Transfer to large bowl.
• Mix in cinnamon and breadcrumbs.
• Pastry:
• Butter bottom and sides of 13x9x2-inch glass baking dish.
• Unroll stacked phyllo sheets, press folds to smooth, and cut crosswise in half.
• Place 1 sheet of phyllo in bottom of prepared dish (k eep remaining sheets covered with plastic wrap and damp towel to prevent drying). Because many brands of phyllo are not long enough to touch both ends of the dish, it may be necessary to stagger sheets to end of dish.
• Brush first sheet with melted butter.
• Top with second phyllo sheet. Brush with melted butter.
• Repeat, using 12 more sheets, buttering each sheet. Sprinkle 3/4 cup nut mixture over.
• Cover with 4 more sheets, buttering each.
• Sprinkle 3/4 cup nut mixture over.
• Cover with 4 more sheets, buttering each.
• Sprinkle 3/4 cup nut mixture over.
• Cover with 4 more sheets, buttering each.
• Sprinkle 3/4 cup nut mixture over.
• Cover with 4 more sheets, buttering each.
• Sprinkle 3/4 cup nut mixture over.
• Top with 18 more sheets, buttering each.
• Brush top sheet generously with butter.
• Cut baklava lengthwise into thirds and make 8 diagonal cuts.
• Top each section with a whole clove. Lightly sprinkle the top with water and bake at 350 degrees in center of oven until pastry is golden brown, about 1 hour.
• Gradually pour syrup over hot baklava and cool completely.