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    You are in: Home / Recipes / Baklava Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    25 hrs

    24 hrs

    1 hr

    Misa's Note:

    I took Emeril's recipe for baklava and made a few changes to streamline it a bit. My co-workers absolutely love this stuff! While it's not terribly difficult to make, it is a labor of love because of the time it takes. I use a 50-50 mix of pistachios and walnuts because a local deli uses it in their recipe - it is so good! Don't be scared by the 1 day prep time - this is to reflect the baklava setting overnight.

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    Serves: 36



    Units: US | Metric




    1. 1
      Start off by making the syrup: In a medium saucepan, combine all of the syrup ingredients. Cook over medium heat until the sugar is dissolved, stirring occasionally. Lower the heat to medium-low and cook until the syrup is slightly thickened. This takes about 10 minutes. Remove the lemon zest and set the pan aside to cool.
    2. 2
      Preheat the oven to 350°F
    3. 3
      Prep the nut filling: Finely chop the nuts with either a sharp knife or food processor (take care not to over process). Stir in the ground cinnamon and salt.
    4. 4
      Melt the butter in a small saucepan over low.
    5. 5
      Use a pastry brush and brush a light coat of the melted butter to grease a 9" by 13" baking dish.
    6. 6
      Unroll the phyllo sheets. If they are larger than the baking dish, take a sharp knife and trim them to fit. Cover with plastic wrap or a barely damp kitchen towel. If left uncovered, the phyllo will dry out.
    7. 7
      Lay one phyllo sheet in the baking dish. Lightly brush with melted butter. Continue alternating butter and phyllo until you have 7 sheets stacked. Take 3/4 cup of the nut mixture and spread over the top of the phyllo. Repeat layering and buttering 7 sheets of phyllo and 3/4 cup of nuts until all of the nuts have been used. Layer and butter any remaining phyllo sheets on top.
    8. 8
      Score the phyllo: Using your trusty sharp knife, cut 4 lengthwise lines about 1 1/2" apart. This will give you 5 rows. Then cut diagonally every 1 1/2". These cuts will form a diamond pattern. You should come out with close to 36 pieces of baklava this way. It is very important to score before you bake!
    9. 9
      Bake for 40 minutes, or until golden brown.
    10. 10
      Remove from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow the baklava to soak up the syrup for several hours -overnight is better - before serving. Cover with plastic wrap.
    11. 11
      Note: I've not made this since I read this trick, but Women's Weekly suggests using a clean small foam paint roller from the crafts dept. to butter your phyllo sheets. Next time, I'm going to try it to see if it speeds things up a bit.

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    Ratings & Reviews:

    • on December 25, 2009


      Wonderful and so delicious!!! I was so nervous that I wouldn't be able to make this right! :) I was wrong! The directions are spot on and walk you thru the process comepletely! My baklava came out just beautifully! It truly is a labor of love, but is really worth the trouble! I also used 50-50 pistachio's and walnuts. Thank you Misa!! Made for KK's Christmas Cookie of The Day Event

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baklava

    Serving Size: 1 (52 g)

    Servings Per Recipe: 36

    Amount Per Serving
    % Daily Value
    Calories 210.6
    Calories from Fat 115
    Total Fat 12.8 g
    Saturated Fat 4.1 g
    Cholesterol 13.5 mg
    Sodium 103.8 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 1.4 g
    Sugars 13.9 g
    Protein 3.2 g

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