Baklava

Baklava

What You'll Need:

For the Baklava
  -1 (16 oz.) Pkg of Phyllo Dough
  -1 1/2 Cup Butter, Melted
  -1 lb. Walnuts, Chopped by Hand
  -1 tsp. Groudn Cinnamon
For the Syrup
  -1 Cup Granulated Sugar
  -1/2 Cup Honey
  -2 tbsp. Lemon Juice
  -3/4 Cup Water

 

Courtesy of L-Eats Sweet Treats
Difficulty Level: Beginner
Approximate Time: Great Afternoon Project

How to Make Baklava

It's time for Baklava! L-Eats Sweet Treats shows us step-by-step how to make a tasty pastry full of chopped nuts. Top it all off with a sweet honey lemon syrup and you'll have the perfect dessert for any occasion.
  • 1 Thaw the dough

    Thaw the phyllo dough according to the package instructions (9 x 14 inches, 40 sheets).

  • 2 Making the honey lemon syrup

    The following 3 steps are for making the honey lemon syrup. Make the syrup first as this will need to cool before pouring it over the warm baklava.

  • 3 Combine the ingredients

    In a medium pan, combine 1 cup sugar, 1/2 cup honey, 2 tbsp. lemon juice and 3/4 cup water.

  • 4 Bring to a boil

    Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Reduce the heat to medium-low and boil for another three minutes.

  • 5 Cool the syrup

    Remove the syrup from heat and let it cool while preparing the baklava.

  • 6 Making the Baklava

    The following 9 steps are for making the Baklava.

  • 7 Preheat the oven

    Preheat the oven to 350°F.

  • 8 Mix the nuts and cinnamon

    Mix 1 lb. of the coarsely chopped walnuts (chopped by hand with a knife) with 1 tsp. cinnamon.

    Tip: Chopping the nuts in a food processor also makes them release more oil. This will result in a heavier Baklava.

  • 9 Butter the dish

    Butter the bottom and sides of a 9 x 13-inch glass baking dish.

  • 10 Layer the dough

    Layer 10 sheets of dough, one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. Top the 10 phyllo sheets with 1/5 of the nut mixture.

    NOTE: Keep the remaining phyllo sheets covered with a damp towel to prevent drying out.

  • 11 Continue layering

    Layer 5 sheets of the phyllo dough on top, brushing each one with butter before adding the next. Sprinkle again with 1/5 of the nut mixture.

    Add 5 more phyllo sheets on top brushing each with butter then add another 1/5 of the nut mixture.

    Add 5 more phyllo sheets on top brushing each with butter then add another 1/5 of the nut mixture.

    Add 5 more phyllo sheets on top brushing each with butter and sprinkle with the remaining nuts.

  • 12 Layer the remaining dough

    Layer the remaining 10 sheets one at a time in the baking dish, brushing each sheet with melted butter before adding the next sheet. Brush the top sheet with extra butter.

    The order of the layers
    10 buttered phyllo sheets, 3/4 cup nut mixture
    5 buttered phyllo sheets, 3/4 cup nut mixture
    5 buttered phyllo sheets, 3/4 cup nut mixture
    5 buttered phyllo sheets, 3/4 cup nut mixture
    5 buttered phyllo sheets, 3/4 cup nut mixture
    10 buttered phyllo sheets and butter on the top

  • 13 Cut the Baklava

    Using a very sharp knife, cut the baklava carefully to make 4 strips, each about 1 1/2 inches wide. Make diagonal slices to create a diamond pattern.

  • 14 Bake the Baklava

    Bake the baklava at 350°F for about 50-60 minutes or until the top is golden.

  • 15 Pour on the syrup

    When the baklava is done baking, pour the honey lemon syrup over the warm baklava. Let it soak, uncovered overnight. Let it soak for at least 6 hours if needed for later in the day.