Baklava

Photo by Joyce F.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound Fresh Phyllo Dough (thin)

  • ½

    cup Pistachios

  • ½

    cup Walnuts

  • 1

    pound Butter

  • 1

    cup Ground Graham Crackers

  • Cinnamon (to taste)

  • FOR THE SYRUP:

  • 3

    cups Sugar

  • cups Water

  • 1

    6 or 8-oz jar of Honey

  • tablespoon Lemon Juice

Directions

Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves. Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf. Now start layering philo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf. Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown. While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly. Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava -- both must be warm as you do this. Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately -- you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed


Nutrition

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