Greek Baklava

Name: Greek Baklava
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24-30 pieces, 24-30 serving(s)
Ingredients: 1 lb walnuts (sub some almonds in for a portion of the walnuts if desired for a nutty medley); 1 lb pecans; 1 cup granulated sugar; 1 teaspoon cinnamon; 1 dash ground cloves; 1 lb butter; 1 lb phyllo dough; 4 cups granulated sugar; 2 cups water; 3 tablespoons honey; 1 cinnamon stick (or 1/2 teaspoon cinnamon); 1/2 lemon, squeezed

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Recipe by Shabby Sign Shoppe

This baklava is decadent and spot on to any I've ever tried in Greek cafes or restaurants. Allow to sit overnight or at least 8 hours before serving to allow syrup to settle in. I sub the nuts for what I have on hand and find the pecans pack the most flavor and like to sub some of the walnuts for almonds if I have them available.

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READY IN: 1hr 30mins

SERVES: 24-30

YIELD: 24-30 pieces

UNITS: US

INGREDIENTS

Nutrition

1

lb walnuts (sub some almonds in for a portion of the walnuts if desired for a nutty medley)
1

lb pecans
1

cup granulated sugar
1

teaspoon cinnamon
1

dash ground cloves
1

lb butter
1

lb phyllo dough
Syrup
4

cups granulated sugar
2

cups water
3

tablespoons honey
1

cinnamon stick (or 1/2 teaspoon cinnamon)
¹⁄₂

lemon, squeezed

DIRECTIONS

Coarsely grind nuts and mix well with sugar, cinnamon and coves.
Melt butter and brush a 13 x9 pan.
Cut filo to fit pan.
Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
Sprinkle approximately 1 cup nuts on top of phyllo.
Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
Cut through the top with a sharp knife into individual pieces.
Bake at 325 for 1 hour or until brown and crisp.
While still hot, cover with cooled syrup and let stand overnight before serving.
For syrup:
Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.

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