Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 197
  • Fat:
  • 13 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 14 mg
  • Sodium:
  • 102 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 1 g
  • Protein:
  • 5 g


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Walnut Baklava

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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.


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