GRETCHEN'S BAKLAVA RECIPE
Provided by kdet
Number Of Ingredients 10
Steps:
- Preheat the oven to 300 degrees. Combine and set aside walnuts, 1/2 cup sugar, and cinnamon Using a pastry brush, lightly brush the bottom and sides of a 10x14" (about 1-2" deep) pan with melted butter. Open the phyllo dough and layer 6 whole leafs (or 12 half leafs) in the pan, buttering each layer as you go. (The edges will extend over the side.) Spread 1 cup of the walnut mixture. If your phyllo dough comes in full sheets, cut the remaining phyllo dough in half. Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan. I use a pattern so I don't forget how many layers I've put down, but it's even easier if you have a friend help! Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top -- butter each layer. Brush the top with the remaining butter. Trim the edges off. Cut halfway through the layers using the (new and improved right-hand or left-handers) diagram to the right. See my baklava FAQ page for more tips on cutting. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile after it's been baked. Bake 1 hour or until golden brown. 15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan. Cook sauce over a medium heat, stirring occasionally for 15 minutes. Remove from heat, add the honey and vanilla, and stir until well blended. Remove the baklava from the oven and finish cutting through the layers. Pour the sauce over the hot baklava. Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it! A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
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Tahmineh Mohamadi
[email protected]I followed the recipe exactly and my baklava turned out dry and crumbly. I'm not sure what went wrong.
Ariyan khan Hridoy
[email protected]This baklava is a bit too sweet for my taste, but it's still a nice dessert. I think I'll try reducing the amount of sugar next time.
Ch Sohaib Mukkar
[email protected]I've been looking for a good baklava recipe for ages and I'm so glad I found this one. It's the perfect blend of sweet and nutty. I'll definitely be making this again and again.
Elhoussein bousslame
[email protected]This baklava is so time-consuming to make, but it's totally worth it. The end result is a delicious and impressive dessert that's perfect for special occasions.
Rosena Paulmar
[email protected]I'm not much of a baker, but I gave this recipe a shot and it turned out amazing. My family loved it! Definitely a keeper.
Mosimanegape Mathule
[email protected]This baklava looks absolutely divine! I can't wait to try this recipe. Thanks for sharing!
Rai G
[email protected]Not a fan of baklava, but this recipe changed my mind. The combination of flavors and textures is simply irresistible. I've already made it twice in the past week.
NITIN SUBEDI VlOG
[email protected]I've tried many baklava recipes, but this one is by far my favorite. The instructions are easy to follow and the results are amazing. Highly recommend!
tommy johns
[email protected]OMG! This baklava is heavenly. The perfect balance of sweetness and crunchiness. I'll be dreaming about this dessert for weeks to come.
Pixie Swee
[email protected]This baklava was a hit at my party! Everyone loved the crispy layers of filo dough and the sweet, nutty filling. I will definitely be making this again.