BAKLAVA
Categories Dessert Cocktail Party Picnic Ramadan Walnut Fall Honey Cinnamon Party Phyllo/Puff Pastry Dough Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 48 (2-inch x 2-inch) pieces
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F.
- Mix together the walnuts, sugar, and spices and set aside.
- As you work, keep the sheets of phyllo covered with plastic wrap to keep them from drying out. Place 1 sheet of phyllo on the bottom of a jelly roll pan (12-inch x16-inch). Brush the dough lightly with melted butter. Repeat this process until there are 8 sheets of phyllo in the pan.
- Sprinkle one-third of the nut mixture onto the phyllo sheets.
- Place 4 more sheets of phyllo on top of the nuts, brushing melted butter between each sheet.
- Place another one-third of the nut mixture on the dough.
- Layer the remaining sheets of phyllo on top of the nuts, brushing melted butter in between each sheet. Brush the top sheet with butter as well.
- Trim the edges so that they do not stand above the level of the dough.
- Cut the pastry into 2-inch squares, making sure not to slice through the bottom layer of phyllo dough. Leaving the bottom layer uncut will allow the syrup to soak in more efficiently.
- Bake at 375°F for 25-30 minutes or until the top layer of the phyllo takes on a light golden brown color.
- While the dough bakes prepare the syrup. Combine all of the ingredients and bring to a boil. Remove the clove and lemon peel.
- Remove the pan from the oven and immediately pour hot syrup over the baklava.
- Before serving allow the baklava to stand at room temperature until cooled. Slice through the bottom layer of phyllo dough and serve.
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Qadir Typist 1
[email protected]I've never made baklava before, but this recipe made it easy. The baklava turned out perfectly!
Glenn Perricone
[email protected]This recipe is a bit challenging, but it's definitely worth the effort. The baklava is so delicious!
Allegra Van
[email protected]The baklava was a little dry, but I think I just needed to add more honey syrup.
Beth Whitley
[email protected]I love the combination of walnuts and pistachios in this recipe.
Emily Anderson
[email protected]This recipe is a great way to use up leftover filo dough.
Malik shoaib Malik shoaib
[email protected]The baklava was delicious, but it was a little too expensive to make on a regular basis.
Celine L.R.
[email protected]I'm not a huge fan of baklava, but this recipe was surprisingly good. The filo dough was crispy and the nut filling was flavorful.
Milan Mandal
[email protected]This recipe is perfect for special occasions. The baklava is so elegant and delicious.
Rupa Bista
[email protected]I had some trouble getting the filo dough to roll out evenly, but the baklava still turned out great.
Olamma Faith
[email protected]The baklava was a little too sweet for my taste, but overall it was a good recipe.
Saul Turner
[email protected]I love how this recipe uses honey syrup instead of sugar syrup. It gives the baklava a more delicate flavor.
Babatunde Odidollar
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The baklava is absolutely delicious!
Jovanna Nimblett
[email protected]The baklava was a hit at my party! Everyone loved the delicate filo dough and the rich nut filling.
Username
[email protected]This was my first time making baklava, and it came out amazing! The recipe was easy to follow and the results were delicious.
Alayhan Arish
[email protected]I've made this baklava recipe several times now, and it always turns out perfect. My friends and family rave about it!
Michele Warthen
[email protected]This baklava recipe is a labor of love, but it's so worth it! The layers of filo dough, nuts, and honey syrup are simply divine.