Baklava
TOTAL TIME: Prep: 30 min. Bake: 40 min.
YIELD: 4 dozen.
Baklava is a traditional Middle Eastern pastry made with flaky phyllo dough, chopped nuts and sweet honey. This dessert is very rich, so one pan goes a long way. —Judy Losecco, Buffalo, New York
Ingredients
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1-1/2 pounds finely chopped walnuts
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1/2 cup sugar
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1/2 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1 pound butter, melted, divided
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2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed
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SYRUP:
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2 cups sugar
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2 cups water
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1 cup honey
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1 tablespoon grated lemon or orange zest
Directions
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1.
In a small bowl, combine walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
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2.
Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent sheets from drying out.)
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3.
Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° until golden brown, 40-45 minutes.
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4.
In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain syrup, discarding zest; cool to lukewarm. Pour syrup over warm baklava.
Nutrition Facts
1 baklava triangle: 271 calories, 16g fat (5g saturated fat), 21mg cholesterol, 162mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 5g protein.
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