Baklava
A traditional dessert of fillo pastry layered with a nut filling, baked and soaked in syrup.
Ingredients
Phyllo dough
1 lb (500 g)
Walnuts, chopped
1 lb (500 g)
Sugar (for nut mixture)
2 oz (60 g)
Ground cinnamon
1 tsp (2 g)
Ground cloves
1/2 tsp (0.5 g)
Butter, melted (or mixed with vegetable oil)
12 oz (375 g)
Sugar (for syrup)
1 lb (500 g)
Water (for syrup)
12 oz (375 g)
Honey (for syrup)
6 oz (190 g)
Lemon peel (for syrup)
2
Lemon juice (for syrup)
1 oz (30 g)
Cinnamon stick (for syrup)
1
Instructions
1
Step 1
Unroll the phyllo dough and keep it covered to prevent it from drying out.
2
Step 2
Mix the walnuts, sugar, ground cinnamon, and ground cloves together.
3
Step 3
Butter the bottom and sides of a 15×10 inch (38×25 cm) baking pan.
4
Step 4
Lay one sheet of phyllo in the pan, letting the excess stand up against the edges. Brush with butter. Repeat until you have 10 layers of buttered phyllo.
5
Step 5
Add 1/3 of the nut mixture and spread evenly.
6
Step 6
Layer two sheets of phyllo, brushing each with butter. Add another 1/3 of the nuts, then two more buttered phyllo sheets, and the remaining nuts.
7
Step 7
Top with the remaining phyllo sheets, brushing each layer with butter, including the top.
8
Step 8
Use a sharp knife to trim the excess phyllo around the edges so it is flush with the pan.
9
Step 9
Chill to firm up the butter, which makes cutting easier.
10
Step 10
Cut into 4 rows × 6 columns of squares (about 2.5 inches / 6 cm each), then slice diagonally into triangles.
11
Step 11
Bake at 350°F (175°C) for 50-60 minutes until golden.
12
Step 12
While baking, combine the syrup ingredients and bring to a boil. Simmer for 10 minutes, then cool until lukewarm. Remove the cinnamon stick and lemon peel, and skim off any foam.
13
Step 13
When the baklava is done baking, carefully spoon the warm syrup over it while still hot.
14
Step 14
Let it sit overnight to absorb the syrup.
