Lemon, Vanilla and Honey Baklava
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
1 9
ingredients
- 1 lb phyllo dough
- 1 cup unsalted butter or 1 cup margarine, melted
- 1⁄2 cup vegetable oil
- 2 cups finely ground walnuts (or a combination of ground walnuts and ground almonds)
- 1 teaspoon cinnamon
- 2 tablespoons sugar
-
for the honey vanilla syrup
- 2 cups water
- 2 cups sugar
- 1 cup honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
directions
- Preheat oven to 350°F.
- Trim phyllo sheets to fit the pan you will be using (9x13) or a rectangular pan with a similar capacity, with 2.5" sides. (Don't use a nonstick pan--it will get ruined when you cut out the baklava.) Keep phyllo sheets covered with a slightly damp towel.
- In a bowl, stir together the butter/margarine and the oil. Drizzle a few tablespoons on the pan bottom. Center 1 sheet phyllo on the bottom of the pan. Brush generously with butter and oil. Continue layering phyllo sheets, brushing each generously, for a total of 8 sheets.
- Sprinkle 1/3 of the nuts over the top.
- Continue layering phyllo leaves this way, sprinkling with nuts after another 8 sheets, then 4 more leaves, more nuts, and the remaining leaves, always brushing each sheet generously before you place the next one in the pan.
- Brush the top layer with the butter/oil mixture. Using kitchen scissors or a very sharp knife, cut the pastry into diamond shapes, cutting only halfway through the pastry. (Diamond shapes are achieved by cutting 5 or 6 horizontal rows, then cutting diagonally across these rows to form diamonds).
- Bake for 1 hour, or until pastry is golden brown. Meanwhile, make the syrup.
- To make syrup: In a saucepan, combine the syrup ingredients and heat until the sugar dissolves. Bring to a boil and simmer for about 5 minutes. Cool to room temperature before pouring evenly over the pastry. Let the baklava sit for 1 hour or overnight before serving.
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RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>