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Baklava

4.9 from 11 reviews

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Ingredients

Instructions

  1. Set oven to 325F and line a 8×8 inch pan with parchment paper and brush with butter
  2. Grind or chop the nuts. Be sure to use raw, unsalted nuts. Combine nuts with sugar, cinnamon and lemon zest in a bowl.
  3. Lay 2 phyllo pastry sheets in the bottom, brush with butter, lay 2 more sheets, butter, 2 sheets, butter (8 sheets of phyllo total).
  4. Sprinkle with a third of the filling.
  5. Lay 2 more sheets phyllo on top and brush with butter.
  6. Continue layering filling with 2 sheets of phyllo and butter until filling is used up.
  7. Layer the top with 2 sheets/butter as in the first layer until phyllo is used up.
  8. Brush top with butter.
  9. Use a short sharp knife to cut the baklava into small diamond shapes. Cutting before cooking is necessary because once it’s cooked, you won’t be able to cut it without crushing the delicate crispy layers.
  10. Bake for 30 minutes, then reduce heat to 300F and bake another 45-60 minutes until golden and puffed.
  11. During the last 15-30 minutes of baking, make the syrup:
  12. Combine syrup ingredients – except honey – in a medium pot and stir to dissolve.
  13. Heat over medium-high until boiling.
  14. Reduce heat to medium and simmer 15 minutes uncovered.
  15. Add honey and simmer another 5 minutes. Remove from heat and remove rinds.
  16. Pour hot syrup over hot baklava then let cool to room temperature, then refrigerate.

Notes

Recipe may be doubled and baked in an 11×7 inch or 13×9 inch pan instead.
QUICK CHILL: for an 8×8″ pan, get a very large bowl with an opening about 13″ across. Fill almost to the top with cold water and ice. Set the pan on top, so that the bottom is just touching the cold water. Baklava will be cooled within 10-15 minutes.

Nutrition

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