This version of baklava has a nice twist of citrus. From HGTV.
Make and share this Citrus Baklava recipe from Food.com.
- 4 cups walnuts, chopped fine
- 1⁄2 cup brown sugar
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 cup orange juice
- 1 tablespoon grated tangerine peel
- 1 lb phyllo pastry sheet (usually comes in two 8-oz. rolls of 20 sheets each)
- 1 cup butter, melted
- 2 cups water
- 2 cups sugar
- 1⁄2 lemon, juice of
- 1⁄2 cup honey
- 1 tangerine, grated rind of
- 1 cinnamon stick
- Grease a 9 x 13-inch baking pan with butter. Unroll the first roll of phyllo pastry sheets. Lay two sheets of phyllo in the bottom of the pan. Lightly brush the top layer with melted butter. Add two more sheets and brush the top with butter. Continue adding sheets two at a time until you've laid down a total of 18. (You may want to keep the pastry covered with a damp paper towel prevent them from drying out.).
- Distribute with a spoon half the nut mixture evenly across the top layer of phyllo. Add four more sheets, two at a time as before on top of the nut mixture. Spoon the remainder of the nut mixture on top of that.
- Continue building the baklava with the remaining phyllo sheets, two at a time, brushing the top of each pair with melted butter. Drizzle any remaining butter over the top.
- With a sharp knife, make five lengthwise cuts, cutting through only the top layers. Do not cut through the nut mixture. Make a series of diagonal cuts to form diamonds, again cutting only through the top layers. Bake at 400*F. for 15 minutes, then at 300*F. for 40 minutes until golden.
- While the baklava is baking, make the syrup:.
- Combine the syrup ingredients in a saucepan and bring to a boil. Allow to boil gently for about 10 minutes, then reduce the heat, and let simmer until syrup begins to thicken. Set aside to cool. Remove the cinnamon stick.
- Pour the cooled syrup over the hot baklava. With a sharp knife, cut the baklava along the scoring marks, slicing through to the bottom. This dish is best if made the day before you serve it. Enjoy!