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  • Baklava Recipe

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    Pupu Junkmail
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    This baklava recipe makes 30 pieces and contains layers of phyllo dough and a nut mixture baked with butter and then drizzled with a honey-lemon syrup. The baklava is flaky, crisp and tender, balancing the sweet syrup. It takes over 2 hours to make with steps including preparing the syrup, layering buttered phyllo dough and chopped walnut filling in a baking dish, baking for 1 hour 15 minutes, and drizzling the cooled syrup over the hot baklava.

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    Baklava Recipe

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    This baklava recipe makes 30 pieces and contains layers of phyllo dough and a nut mixture baked with butter and then drizzled with a honey-lemon syrup. The baklava is flaky, crisp and tender, balancing the sweet syrup. It takes over 2 hours to make with steps including preparing the syrup, layering buttered phyllo dough and chopped walnut filling in a baking dish, baking for 1 hour 15 minutes, and drizzling the cooled syrup over the hot baklava.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    41 views1 page

    Baklava Recipe

    Uploaded by

    Pupu Junkmail
    This baklava recipe makes 30 pieces and contains layers of phyllo dough and a nut mixture baked with butter and then drizzled with a honey-lemon syrup. The baklava is flaky, crisp and tender, balancing the sweet syrup. It takes over 2 hours to make with steps including preparing the syrup, layering buttered phyllo dough and chopped walnut filling in a baking dish, baking for 1 hour 15 minutes, and drizzling the cooled syrup over the hot baklava.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Baklava Recipe

    This baklava is flaky, crisp, tender and perfectly balanced with the honey-lemon syrup. This homemade baklava is so much
    better than any store-bought version.
    Author: Natasha of NatashasKitchen.com Servings: 30 pieces Calories: 255
    Prep Time: 1 hr Cook Time: 1 hr 15 mins Total Time: 2 hrs 15 mins
    Ingredients
    16 oz phyllo dough, thawed by package instructions
    1 1/4 cups unsalted butter, 10 oz or 2 1/2 sticks, melted
    1 lb walnuts, finely chopped, (about 4 cups)
    1 tsp ground cinnamon
    1 cup granulated sugar
    2 Tbsp lemon juice, juice of 1/2 lemon
    3/4 cup water
    1/2 cup honey
    Melted chocolate chips & chopped walnuts for garnish, optional
    Instructions
    Prep:
    1. Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your
    recipe to bring it to room temp).
    2. Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9x14 so I had to trim them slightly.
    You can trim one stack at a time then cover with a damp towel to keep from drying out.
    3. Butter the bottom and sides of a 13x9 non-stick baking pan.
    Start with your honey sauce (which needs time to cool as baklava bakes).
    1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring
    until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while
    preparing baklava.
    How to make Baklava: Preheat Oven to 325˚F.
    1. Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts
    and 1 tsp cinnamon.
    2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it's in the pan before adding the next (i.e. place phyllo
    sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp
    towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
    3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with
    butter.
    4. Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
    5. Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather
    than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature
    for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp,
    covered with a tea towel for 1 to 2 weeks.

    Notes
    Here's the order of the Baklava Layers:
    10 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture
    10 buttered phyllo sheets and butter the top.
    Copyright © 2023 Natasha's Kitchen

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