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Ingredients
- FOR THE SYRUP:
- 1 lb walnuts coarsely ground, plus more for garnish
- 1/2 tspn ground cinnamon or more
- 1 cup bread crumbs (I used graham cracker crumbs)
- 4 sticks unsalted butter, melted
- 3/4 package of phyllo dough (thawed if frozen)
- 3 cups sugar
- 1 6-8 oz jar honey
- 1-2 tbspns lemon juice
Details
Servings 40
Preparation
Step 1
preheat to 350F
position rack in the lower third of the oven.
Combine the nuts, cinnamon and ground crackers in a bowl.
Brush a 9x13 inch baking dish with some of the butter. Layer 10 phyllo pieces in the dish, brushing each piece with butter before adding the next. sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. do this again and then again. then layer 10 pieces of phyllo for the top layer with butter on each,brush the top piece with extra butter. cut into the baklava to make strips, about 1 1/2 inches wide. then make diagonal cuts to create diamond shapes. Makes about 44 pieces. Bake until golden uncovered. 45 minutes.
Meanwhile, make the syrup; Bring the sugar, honey and 1 1/2 cups of water to a boil in saucepan over medium heat and cook 15 mins. Add the lemon juice and cook 2 more mins. , then cool slightly. Pour half of the syrup over the warm baklava. Soak, uncovered, at least 6 hours or overnight. Don't use all of the syrup, it will be soggy.Garnish with nuts.
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