Prep 45 mins
Cook 40 mins
This is my favorite recipe for baklava- a decadent Mediterannean/Middle Eastern dessert, made of paper-thin filo dough, nuts, and a honey syrup.
- 2 cups honey
- 1 cup sugar
- 1 cup water
- 1 teaspoon cinnamon
- 1 tablespoon grated orange rind
- 1 tablespoon orange juice
- 14 phyllo pastry sheets
- 1 cup melted butter
- 2 cups toasted almonds, and (pistachios or pecans will work too) or 2 cups walnuts (pistachios or pecans will work too)
- In Advance: In a saucepan, bring the honey, water, sugar, orange rind and juice, and cinnamon to a boil. Boil over low heat for 10 minutes, remove from heat and allow to cool.
- Grease a shallow baking pan. Line with 4 phyllo sheets, brushing each one with melted butter (use a pastry brush).
- Spread a layer of ground nuts evenly over the pyllo. Drizzle some melted butter and syrup on top.
- Cover with 2 additional sheets, brushing each with butter, and repeat this procedure 3 times. Cover the last layer of nuts/butter/syrup with the remaining sheets of phyllo (still brushing every sheet with butter).
- Press the philo against the rim of the pan, trim with a sharp knife if necessary. Cut through the top layers of phyllo diagonally to make about 24 equal diamond shapes.
- Bake in a 350-degree oven for 30 minutes. Increase the heat to 400 degrees F and bake 10-15 minutes more, or until golden brown.
- Pour cooled syrup on top and let the baklava cool. Slice all the way through the previous slices to make 24 diamond-shaped bars. Brush the top with the remaining butter.