Recipe by Misa
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.
Top Review by kittycatmom
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
- 236.59 ml sugar
- 236.59 ml honey
- 177.44 ml water
- 14.79 ml lemon juice
- lemon zest (1 inch wide strip)
- 9.85 ml ground cinnamon
- 226.79 g shelled pistachios
- 226.79 g shelled walnuts
- 7.39 ml ground cinnamon
- 1.23 ml salt
- 236.59 ml unsalted butter (2 sticks)
- 453.59 g phyllo dough, thawed
Directions See How It's Made
- 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.
- Preheat the oven to 350°F
- 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.
- Melt the butter in a small saucepan over low.
- Use a pastry brush and brush a light coat of the melted butter to grease a 9" by 13" baking dish.
- 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.
- 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.
- 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!
- Bake for 40 minutes, or until golden brown.
- 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.
- 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.