CITRUS BAKLAVA
Make and share this Citrus Baklava recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h15m
Yield 1 baklava
Number Of Ingredients 13
Steps:
- Preparation:.
- Grease a 9 x 13-inch baking pan with butter. Unroll the first roll of phyllo pastry sheets. Lay two sheets of phyllo in the bottom of the pan. Lightly brush the top layer with melted butter. Add two more sheets and brush the top with butter. Continue adding sheets two at a time until you've laid down a total of 18. (You may want to keep the pastry covered with a damp paper towel prevent them from drying out.).
- Distribute with a spoon half the nut mixture evenly across the top layer of phyllo. Add four more sheets, two at a time as before on top of the nut mixture. Spoon the remainder of the nut mixture on top of that.
- Continue building the baklava with the remaining phyllo sheets, two at a time, brushing the top of each pair with melted butter. Drizzle any remaining butter over the top.
- With a sharp knife, make five lengthwise cuts, cutting through only the top layers. Do not cut through the nut mixture. Make a series of diagonal cuts to form diamonds, again cutting only through the top layers. Bake at 400*F. for 15 minutes, then at 300*F. for 40 minutes until golden.
- While the baklava is baking, make the syrup:.
- Combine the syrup ingredients in a saucepan and bring to a boil. Allow to boil gently for about 10 minutes, then reduce the heat, and let simmer until syrup begins to thicken. Set aside to cool. Remove the cinnamon stick.
- Pour the cooled syrup over the hot baklava. With a sharp knife, cut the baklava along the scoring marks, slicing through to the bottom. This dish is best if made the day before you serve it. Enjoy!
Nutrition Facts : Calories 8609.8, Fat 517, SaturatedFat 152, Cholesterol 488.1, Sodium 3570.3, Carbohydrate 972, Fiber 43.9, Sugar 672.6, Protein 107.3
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zoe harper
[email protected]I've never made baklava before, but this recipe made it easy. I'm so glad I tried it!
Colton Shanklin
[email protected]This recipe is perfect for a special occasion. It's sure to impress your guests.
Rajesh Joshi
[email protected]I'm allergic to nuts, so I substituted the walnuts for dried cranberries. It was still delicious!
M Navid
[email protected]This recipe is very time-consuming, but it's worth the effort. The baklava turned out amazing!
Leanne Lewis
[email protected]This recipe is missing some key ingredients. It doesn't say how much sugar or cinnamon to use.
backup system
[email protected]This recipe was a total disaster! The phyllo dough was too dry and the filling was too runny. I ended up throwing the whole thing away.
Nompilo Dhlamini
[email protected]The phyllo dough was a bit too thick for my liking, but the filling was delicious. I'll try using a thinner dough next time.
Takashi Shirogane
[email protected]This baklava was a bit too sweet for my taste, but my husband loved it. I think next time I'll use less sugar in the filling.
M. Hammad yousaf
[email protected]I'm not a huge fan of baklava, but I really enjoyed this citrus version. The filling was not too sweet and the phyllo dough was perfectly crispy.
Md Parbas Hosen
[email protected]This recipe was easy to follow and the baklava turned out delicious. I used a store-bought phyllo dough and it still came out great.
Vishnu Muri
[email protected]I've made baklava many times before, but this citrus version is my new favorite. The orange and lemon zest really brighten up the flavor.
Alexis Kirn
[email protected]This citrus baklava was a hit at my party! The phyllo dough was crispy and flaky, and the filling was perfectly sweet and tangy. I will definitely be making this again.