GREEK BAKLAVA
This heavenly Baklava combines layers of phyllo paste soaked in honey with spicy nuts. It is an excellent dessert to prepare in advance, perfect for parties or special occasions.
INGREDIENTS
BAKLAVA PASTRY & FILLING
- 1 1/4 cups butter, melted
- 1 (16 oz) pkg. phyllo dough, thawed according to package instructions
- 1 teaspoon ground cinnamon
- 1 lb (about 4 cups) walnuts, finely chopped
SYRUP
- 3/4 cup water
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1/2 cup honey
INSTRUCTIONS
First, thaw the phyllo dough completely by placing it in the refrigerator overnight, then letting the package of phyllo dough rest, unopened, on the counter for 1 hour before preparing your baklava so that it can reach room temperature.
Then, butter the bottom and sides of a large rectangular 9 x 13 inch baking dish. Cut the phyllo dough to adapt it to the dish, if necessary. I saw 16 oz. pkgs. phyllo pastry that comes with 18 large sheets in one roll or 40 smaller sheets in 2 rolls. Either works, as long as you have 16 oz. from phyllo. I just cut the 18 large sheets in half in the middle to adjust them, making 36 sheets. The 40 smaller sheets might just need to be cut slightly around the edges. Keep the trimmed dough covered with a damp cloth so that it does not dry out.
Chop the nuts in a food processor, pulsing 10 to 12 times until they are coarsely ground or chop with a knife until they are very finely chopped. Mix the nuts and cinnamon until well blended.
SYRUP
First, prepare the sauce before assembling the baklava so that it has enough time to cool completely before pouring over the cooked phyllo dough.
Then, combine sugar, water, honey and lemon juice in a medium saucepan and bring to a boil over medium-high heat, stirring until sugar dissolves.
Reduce the heat to medium-low and continue to boil for an additional 4 minutes without stirring.
Remove from heat and let cool completely.
BAKLAVA ASSEMBLY
First, heat the oven to 325 degrees F.
Then, sprinkle about 1/5 of the chopped nuts and cinnamon (about 3/4 cup) in a thin, even layer on the first 10 sheets of phyllo dough.
Repeat 4 more times but with 5 sheets of phyllo dough instead of 10, brushing each with in between before adding the next sheet and sprinkling with 3/4 cup of the mixture of chopped nuts between each layer of 5 sheets of dough buttered phyllo.
Finish the baklava with a final top layer of phyllo dough brushed with butter between the layers using the remaining 6 to 10 sheets of dough. Also brush the top sheet of phyllo dough with butter.
Gently slice the baklava into 1 1/2 inch wide strips lengthwise, then slice diagonally to create a diamond-shaped baklava. Or just cut out squares if you prefer. Happy Cooking Time.
