Greek Baklava - 9x12 Pan

Recipe by SME_Cook
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, combine syrup ingredients.
  • Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
  • Cook over a medium heat for 10 minutes, until slightly thickened.
  • Remove rinds and allow to come to room temperature before using.
  • Combine nut filling ingredients together in a bowl.
  • Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
  • Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
  • Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
  • Brush these with melted butter.
  • Pour 1/2 the nut mixture into pan and spread evenly.
  • Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
  • Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
  • Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
  • Brush these with melted butter.
  • Pour remaining nut mixture into pan and spread evenly.
  • Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
  • Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
  • Tuck in the buttered phyllo neatly around.
  • Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
  • Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
  • Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
  • Allow to cool for 5 minutes.
  • Carefully spoon cool syrup over pastry.
  • Allow to stand overnight.
  • Cut through the scored pieces and serve.
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