Servings 30
Baklava is probably THE most popular Greek dessert, made with nuts, cinnamon, and phyllo. It is found at every Greek restaurant, and every Greek household. It is made for special occasions as well as for family dinners.
Thaw frozen phyllo in fridge overnight.
Remove phyllo from fridge an hour before making baklava.
Combine sugar and water in a medium pot over medium-high heat.
Bring to a boil, add cinnamon powder, and reduce to a simmer.
Cook for a few minutes until syrup thickens slightly, approximately five minutes.
Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.
Butter a large 11 x 17 inch (28 x 43 cm) baking dish with melted butter.
I use a pan that has sides that go straight down and don't slope in.
Preheat oven to 350 F (180 C).
Pulse walnuts and almonds with ¼ cup sugar and cinnamon in food processor until finely chopped.
Set aside.
Cut the phyllo with kitchen scissors to match the size of the bottom of your pan.
Cover phyllo with a towel to prevent drying.
I use some of the extra phyllo in the middle of my baklava where you can't see it.
Lay out two sheets of phyllo in the buttered pan.
Drizzle with melted butter (don't brush).
You don't need to cover all the phyllo with butter, just a quick drizzle.
Repeat three more times so you have a total of eight sheets of phyllo, and you have drizzled butter four times.
Sprinkle with all of the walnut and almond mixture, and evenly spread to reach all sides. Lay the extra phyllo now if you'd like, and drizzle with butter after two layers of phyllo. Add remaining sheets of phyllo, in the same way, buttering between double layers.
Cut a diamond pattern (about an inch and a half square) in baklava, making sure to cut down to the bottom of the pan.
Pour remaining melted butter (but not the white milk at the bottom) evenly over the top of the baklava.
Bake for about 35 - 45 minutes, or until a deep golden brown color.
Don't undercook, wait for it to reach a dark golden color!
Pour the cooled syrup over the hot baklava and let it soak in for three or four hours before serving.
Store covered at room temperature.
See more delicious desserts here.
Enjoy!
Ingredients
Directions
Thaw frozen phyllo in fridge overnight.
Remove phyllo from fridge an hour before making baklava.
Combine sugar and water in a medium pot over medium-high heat.
Bring to a boil, add cinnamon powder, and reduce to a simmer.
Cook for a few minutes until syrup thickens slightly, approximately five minutes.
Take off the heat and stir in a teaspoon of fresh lemon juice. Set aside to cool completely.
Butter a large 11 x 17 inch (28 x 43 cm) baking dish with melted butter.
I use a pan that has sides that go straight down and don't slope in.
Preheat oven to 350 F (180 C).
Pulse walnuts and almonds with ¼ cup sugar and cinnamon in food processor until finely chopped.
Set aside.
Cut the phyllo with kitchen scissors to match the size of the bottom of your pan.
Cover phyllo with a towel to prevent drying.
I use some of the extra phyllo in the middle of my baklava where you can't see it.
Lay out two sheets of phyllo in the buttered pan.
Drizzle with melted butter (don't brush).
You don't need to cover all the phyllo with butter, just a quick drizzle.
Repeat three more times so you have a total of eight sheets of phyllo, and you have drizzled butter four times.
Sprinkle with all of the walnut and almond mixture, and evenly spread to reach all sides. Lay the extra phyllo now if you'd like, and drizzle with butter after two layers of phyllo. Add remaining sheets of phyllo, in the same way, buttering between double layers.
Cut a diamond pattern (about an inch and a half square) in baklava, making sure to cut down to the bottom of the pan.
Pour remaining melted butter (but not the white milk at the bottom) evenly over the top of the baklava.
Bake for about 35 - 45 minutes, or until a deep golden brown color.
Don't undercook, wait for it to reach a dark golden color!
Pour the cooled syrup over the hot baklava and let it soak in for three or four hours before serving.
Store covered at room temperature.
See more delicious desserts here.
Enjoy!