Walnut Baklava
Taste of Home
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Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 1-1/4 hours Bake: 45 min. + cooling
Ingredients:
- 4 cups finely chopped walnuts
- 1/4 cup sugar
- 1 tablespoon ground cinnamon
- 1 cup butter, melted
- 40 sheets phyllo dough (14 inches x 9 inches)
- SYRUP:
- 1 cup sugar
- 1/2 cup water
- 1/4 cup honey
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Directions:
In a bowl, combine the walnuts, sugar and cinnamon; set aside. Grease two 13-in. x 9-in. x 2-in. baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).
Place one sheet of phyllo in a baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 2 tablespoons nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife.
Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: 3 dozen. Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 14 in. x 9 in.