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Suggest a better descriptionBAKLAVA
Brush the bottom and sides of a 13-by-9-inch baking dish with the Clarified Butter. Trim the filo sheets to 12 by 9 inches. Place l sheet of filo on the bottom of the dish. Brush its entire surface lightly with clarified butter. Lay the second sheet on top and butter it lightly. Sprinkle it evenly with about 3 tablespoons of walnuts.
Repeat the procedure, using 2 sheets of buttered filo topped with 3 tablespoons of walnuts, until you’ve used all of the nuts and all but 2 sheets of filo. Place the 2 remaining sheets on top, brushing both with butter.
Preheat the oven to 350 F.
With a small, sharp knife, score the top of the baklava lengthwise with parallel lines, 2 inches apart and 1/2 inch deep. Then score diagonally across them with parallel lines 2 inches apart to form diamond shapes.
Bake in the center of the oven for 30 minutes. Reduce the heat to 300 F and bake 45 minutes longer, or until the top is crisp and golden brown. Remove from the oven and pour the Sugar and Honey Syrup evenly over it. Let it cool to room temperature, then cut along the scoring lines into individual pieces.
Makes about 24 pieces.
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CLARIFIED BUTTER
1 pound unsalted butter
Melt the butter in a saucepan over medium heat. Remove the pan from the heat and cool about 30 minutes. Skim off the foam. Slowly pour the clear liquid into a clean container, stopping before the whey (the milky-white sediment) escapes. Discard the whey. The butter will shrink about 25 percent in volume, so be sure you have enough for your recipe. Or, if time permits, place the melted butter in the freezer for a few minutes; the butter will harden and the whey will remain liquid and can be poured off.
Makes about 2 cups.
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SUGAR AND HONEY SYRUP
1 1/2 cups sugar
3/4 cup water
1 tablespoon lemon juice
1 tablespoon honey
In a heavy saucepan, over medium heat, stir together the sugar, water and lemon juice, cooking until the sugar dissolves. Bring to a boil, without stirring, and continue boiling until the syrup reaches 220 F on a candy thermometer, about 5 minutes. Remove from the heat and stir in the honey.
Makes about 1 1/2 cups.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 306 | ||
Calories from Fat: 289 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.1g | 43 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 40.1mg | 12 % | |
Sodium 3491mg | 120 % | |
Potassium 116.7mg | 3 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.3g | ||
Protein 5.2g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 306
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