Cyser Baklava

"We are making cyser and grabbed a couple cups for the baklava and it is the most amazing syrup ever."
photo by a user photo by a user
Ready In:
24-42 pieces




  • Syrup:

  • Use a heavy saucepan and dissolve the sugar in the cyser over medium heat, stirring occasionally. Add lemon juice.
  • When all the sugar has dissolved, reduce heat to a gentle boil. Do not stir often.
  • Add honey once the syrup thickens. If you use a candy thermometer (I never have) it should register 230°F A drop of syrup on a cold plate will not spread.
  • It takes about 20-25 minutes. Set aside to cool (but not to get cold).
  • Baklava:

  • Preheat oven to 325 f.
  • Finely chop the nuts. You want them as close to a meal as you can. I use the blender or food processor.
  • Combine with sugar and spices. (Not the whole cloves).
  • Place 6 phyllo sheets in a well buttered 13x9 inch baking pan. I think glass works best. Butter the top sheet generously.
  • Sprinkle a thin layer of the nut mixture over the phyllo. You want it even and no dough showing, but not thicker than about 1/8 inch.
  • Cover with 4 more phyllo sheets and generously butter the top sheet.
  • Continue alternating nut mixture and phyllo until you run out of nuts. Top with 8 phyllo sheets and generously butter the top.
  • If your sheets are too big for the pan, you may trim them or fold them over.
  • Score into squares or diamonds. Place a whole clove in the center of each slice. Pieces are traditionally quite small as it is a very sweet dessert.
  • Bake for 30 minutes, then lower the oven to 300 and bake for another 30 minutes, or until golden brown.
  • Pour the warm syrup over the hot baklava. Let stand several hours, at least.
  • Freezes well.

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