Baklava

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Baklava

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  • Author: The Cooking Studio
  • Yield: 9” x 14” pan 1x

Ingredients

Scale

For the Baklava:

1lb phyllo (make sure the sheets are large enough to fit the pan)

1 ½ lbs butter, melted

3lbs walnuts

3 Tablespoons ground cinnamon

2 Tablespoons ground cloves

½ cup granulated sugar

For the Syrup:

2 cups water

1 ½ cups granulated sugar

¾ cups honey

1 orange, cut a few pieces of the rind, then juice

3 cinnamon sticks

6 whole cloves

Instructions

For the Baklava:

1. Pre heat oven to 325 degrees F. In a food processor, pulse the walnuts with the spices and the sugar.

2. Use a brush to thoroughly coat the bottom of the pan with butter. Unwrap the phyllo and use half of the package of the phyllo for the bottom layer and reserve the other half for the top, place the reserved phyllo between 2 damp towels, so the phyllo doesn’t dry out as you are working with it. (ex: if phyllo has 18 sheets total, 9 will be the bottom and the other 9 for the top)

3. Pull 2 sheets of phyllo at a time and thoroughly butter the top and continue this process until first half of phyllo is used.

4. Place all the ground walnut mixture all over the top of the buttered phyllo. Place the reserved phyllo on top, brush between each layer of 2 sheets. Tuck all the phyllo sheets around the pan, they need to be in the pan before baking. Make sure the very top sheet is generously brushed with butter and all of the sides of the pan are generously coated with butter, so it doesn’t flake off.

5. Use a very sharp knife and cut into 1 ½ “-2” diagonal strips one way, then very carefully go back and cut in the opposite direction, so there are diamond shaped pieces. If there is any melted butter left over spoon over the top of the cut baklava. Place into preheated oven and bake for 40 minutes, rotating the pan halfway through. Keep an eye on the top of the baklava to make sure it isn’t getting too brown. Bake for longer if needed. Shut off the oven and leave the baklava in for 5 minutes.

For the Syrup:

1. While the baklava is baking, prepare the syrup. (The syrup should be cooled, and the baklava should be hot when the syrup is added.)

2. Place all the syrup ingredients in a medium saucepan and allow to simmer for 30 minutes. Strain the spices and orange rind from the syrup and allow to cool.

3. Spoon cool syrup over the hot baklava. Let the syrup soak into the baklava, uncovered for at least 30 minutes before serving. Enjoy warm or at room temperature.

Notes

If serving the next day, do not cover with foil right after coming out of the oven or it will turn soggy, use wax paper or parchment paper.

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