Customize Consent Preferences

We use cookies to help you navigate efficiently and perform certain functions. You will find detailed information about all cookies under each consent category below.

The cookies that are categorized as "Necessary" are stored on your browser as they are essential for enabling the basic functionalities of the site. ... 

Always Active

Necessary cookies are required to enable the basic features of this site, such as providing secure log-in or adjusting your consent preferences. These cookies do not store any personally identifiable data.

No cookies to display.

Functional cookies help perform certain functionalities like sharing the content of the website on social media platforms, collecting feedback, and other third-party features.

No cookies to display.

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics such as the number of visitors, bounce rate, traffic source, etc.

No cookies to display.

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

No cookies to display.

Advertisement cookies are used to provide visitors with customized advertisements based on the pages you visited previously and to analyze the effectiveness of the ad campaigns.

No cookies to display.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baklava wrapped in white paper

Baklava


  • Author: Maria Dudek

Description

Sweet, flaky decadence awaits.


Ingredients

Scale

For the Pastry:

  • 2 boxes of phyllo dough #4 (2 pounds)
  • 1 lb salted butter

For the Filling:

  • 2 lb walnuts, ground
  • 1/2 cup sugar
  • 2 tsp ground cinnamon

For the Syrup:

  • 4 cups water
  • 6 cups sugar
  • 1 large honey dollop
  • ½ lemon, juice and rind
  • 2 cinnamon sticks

Instructions

  1. Preheat the oven to 325 degrees. Let the phyllo dough thaw to room temperature. Open one box at a time, so the dough doesn’t dry out.
  2. Combine all syrup ingredients, including the lemon rind. Bring to a gentle boil for 10 minutes, mixing often. Let the syrup cool completely.
  3. Put walnuts in the food processer and grind. Add the cinnamon and sugar. Separate into 3 equal sections (about 2 cups each). Set aside.
  4. Then, melt the butter in a measuring cup or saucepan. Brush a thin layer of melted butter to the bottom of an 11 in x 18 in pan. Then begin to layer a sheet of phyllo and butter, one at a time. Continue until there are 6 sheets of phyllo dough remaining from the first pound of phyllo.
  5. Spread 1/3 of the walnut mixture across the phyllo evenly. Sprinkle the nut mixture lightly with melted butter, then add another layer of phyllo and brush that layer with butter. Add two more layers of phyllo the same way.
  6. Add another 1/3 of the walnut mixture evenly. Sprinkle with melted butter and add 3 sheets of phyllo brushed with butter. Add the last 1/3 of the walnut mixture.
  7. Then, open the second box of phyllo. Layer and butter the entire pound of phyllo dough. Lastly, brush the top of your baklava with butter generously.
  8. Depending on how many pieces you want, cut the baklava into 6×4 inch or 7×5 inch square pieces. Then cut each square diagonally to make triangles.
  9. Bake at 325 degrees until golden brown, approximately 40 minutes. Once it is finished, leave the baklava out to cool. Next, remove the lemon rind and cinnamon sticks from the syrup and slowly pour the syrup evenly onto the baklava to allow it to soak-in (there will be more syrup than needed). If possible, let the baklava soak overnight. Enjoy!