Baklava
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
15-20
ingredients
- 1 tablespoon lemon zest (no pith)
- 6 cloves (whole)
- 1 cinnamon stick
- 2 1⁄2 cups water
- 3 1⁄2 cups granulated sugar, divided
- 2 tablespoons syrup (orange blossom)
- 2 teaspoons cinnamon (ground)
- 1⁄2 teaspoon clove (ground)
- 1⁄2 lb almonds (ground)
- 1⁄2 cup walnuts (ground)
- 1⁄2 lb pistachios (ground)
- 1 lb butter (clarified)
- 1 teaspoon butter
- 2 lbs phyllo dough (defrosted)
directions
- To create a sachet out of cheesecloth, cut about a 6 inch square piece 3 layers thick.
- Place lemon zest, cloves and cinnamon stick in the center of the cheesecloth square; bring the edges toward the center and twist them together. Tie them together with string, forming a little pouch also known as a sachet.
- In a sauce pan, combine the water, 3 cups sugar, and orange blossom syrup together.
- Add sachet to sauce pan mixture and bring to a boil, stirring frequently, on medium heat.
- Reduce heat and simmer mixture for 15 minutes stirring frequently.
- Remove sachet and allow mixture to cool to room temperature.
- Mix the remaining 1/2 cup sugar, ground cinnamon, ground cloves and nuts together (set aside).
- In another sauce pan, melt pound of butter (reserving teaspoon butter) remove from heat and strain to make clarfied butter.
- Preheat the oven to 300 degrees Fahrenheit.
- On a jelly roll pan, grease pan with the reserved teaspoon of butter.
- Lay a sheet of phyllo dough out flat on pan, and paint it with clarified butter.
- Then place another sheet on top of the first and paint it with butter.
- Do the same thing, six more times, until 8 layers are on top of each other.
- Sprinkle a handful of nut mixture over buttered phyllo dough evenly.
- Add two more sheets of buttered phyllo dough on top of nut mixture.
- Then add another handful of nuts and sprinkle over buttered phyllo sheet. Do the same thing until you have 8 sheets of phyllo dough left.
- Place the last eight sheets on top of the nuts, painting them each with the butter.
- Cut the baklava into either diamond or square shapes. Make sure the knife cuts through the bottom phyllo sheet.
- Paint tops of baklawa with remaining butter.
- Bake baklava for 45 minutes or until golden and flaky.
- Remove from oven and drizzle cooled syrup over entire pastry.
- Enjoy!
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RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...