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    You are in: Home / Recipes / Citrus Baklava Recipe
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    Citrus Baklava

    Citrus Baklava. Photo by Annisette

    1/1 Photo of Citrus Baklava

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    Sharon123's Note:

    This version of baklava has a nice twist of citrus. From HGTV.

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    Ingredients:

    Yield:

    baklava

    Units: US | Metric

    Filling Ingredients

    Pastry Ingredients

    Syrup Ingredients

    Directions:

    1. 1
      Preparation:.
    2. 2
      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.).
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      While the baklava is baking, make the syrup:.
    7. 7
      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.
    8. 8
      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!

    Ratings & Reviews:

    • on April 02, 2007

      55

      Hi Sharon, I made this over the weekend and loved the addition of the orange juice, fresh is a must for this! for the syrup I used orange zest in place of the tangerine, which worked out well, having tested my share of baklava, this rated high marks, thank you for sharing this great recipe!...Kitten:)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 25, 2008

      55

      This was very nice! And it was even better the next day, as you specify in your directions! Made this with my daughter - she had a blast "painting" the phyllo dough with the melted butter. Thank you for this great recipe! :) Made for the ZWT4 CAFE ZMAAK Gypsies!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2008

      55

      I made this for our Father's Day Lunch and we all loved it. Only change was to use orange peel as you can't find tangerines anywhere this time of year.

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

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    Nutritional Facts for Citrus Baklava

    Serving Size: 1 (2482 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 8609.7
     
    Calories from Fat 4653
    54%
    Total Fat 517.0 g
    795%
    Saturated Fat 152.0 g
    760%
    Cholesterol 488.0 mg
    162%
    Sodium 3570.3 mg
    148%
    Total Carbohydrate 971.9 g
    323%
    Dietary Fiber 43.9 g
    175%
    Sugars 672.5 g
    2690%
    Protein 107.2 g
    214%

    The following items or measurements are not included:

    tangerine peel

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