Baklava
Recipes » Desserts » Desserts - Other
this is one of my 2 favorite desserts i just made it for the first time. Wonderful taste of honey nuts it's buttery and crispy from the fillo dough.
"Turned out absolutely DELISH and is now a permanent recipe in my files. I think I will add a 1/4 cup of more honey next time for a thicker Gooier sauce." - CamsterYield: 15 Ready in 1 hours, 20 minutes
Cuisine: greekMain Ingredient: walnuts
88% would make again (reviews)
favorite of 298
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Notes Baklava Preparation
Preheat oven to 350 degrees. Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey and lemon zest. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. let coool
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photo by 
steffi67
photo by steffi67
Easy , fun and delicious .
photo by 
Berniemac1
photo by Berniemac1
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Baklava Reviews
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Yummy! Totally worth it and really not that hard to make.
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So great! My first stab at baklava and it turned out really well. The family loved it!
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Not too hard to make and totally worth it!
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I loved it served it to my mom and dad and it was a huge success!
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Turned out absolutely DELISH and is now a permanent recipe in my files. I think I will add a 1/4 cup of more honey next time for a thicker Gooier sauce.
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Good recipe, needed to make another batch of syrup as not enough! Also added a little rose water!
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Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
[I posted this recipe.] |
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