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

Walnut Baklava

Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.

SERVINGS

36

CATEGORY

Dessert

METHOD

Baked

PREP

75 min.

COOK

45 min.

TOTAL

120 min.

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. 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.

Printed from tasteofhome.com Oct 11, 2008

Copyright Reiman Media Group, Inc © 2008