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Name: Greek Yia Yia's Baklava
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Greek
Ingredients: 4 cups Granulated sugar I use 5 to have extra syrup if needed.; 4 cups Water I use 5 "; 2 tablespoons Lemon Juice; 1 tablespoon Cinnamon Seriously? I use tons more; 2 pounds fresh phyllo dough fozen is too hard to work with; 2 pounds chopped walnuts; 6 tablespoons Sugar I use 12; 3 tablespoons Cinnamon Seriously? I use a lot more; 2 pounds sweet (unsalted) butter I use 3 pounds

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INGREDIENTS

4 cups Granulated sugar ; I use 5 to have extra syrup if needed.
4 cups Water ; I use 5 "
2 tablespoons Lemon Juice
1 tablespoon Cinnamon ; Seriously? I use tons more
2 pounds fresh phyllo dough ; fozen is too hard to work with
2 pounds chopped walnuts
6 tablespoons Sugar ; I use 12
3 tablespoons Cinnamon ; Seriously? I use a lot more
2 pounds sweet (unsalted) butter ; I use 3 pounds

Servings

INSTRUCTIONS

Syrup (can make the night before)

Combine 5 cups sugar and water with lemon juice and boil for 20-25 minutes on medium. It is very important for the syrup to be the right consistency! If it is too thin, it will run through the baklava too fast and the tops will be dry. If it is too thick, it won't be absorbed into all the layers and the bottom will be dry. When the syrup is boiling, at always looks much thinner than it is when cooled, so err on the side of caution and test it when you think it is ready.

To test, put a droplet on a dish and set in refrigerator for 25 seconds to bring to room temperature. Then put the cooled droplet on your thumbnail and rotate thumb slightly to see if droplet barely holds its shape. If it rolls right off, it is not done yet. If it holds its shape too well, syrup might be overcooked. Let syrup cool. Can keep overnight in something with a lid.

Putting it together

You can find fresh phyllo at ethnic stores. A good jelly roll pan is important.

Mix the nuts together with the sugar and cinnamon.

Put butter in pan on stove to melt it.

Brush bottom of pan with melted butter. You don't have to cover the entire sheet. Don't press too hard with the brush. You don't want to push it down, leave it as airy as you can.

Repeat layering and buttering until you have 12 sheets down.

You may find you have to re-warm the butter if it gets too cold.

Sprinkle nut mixture onto the top layer and spread it out.

Alternate nuts with three layers of phyllo, buttering each sheet.

Save 12 phyllo for the top, buttering in between.

One pack of phyllo will take you halfway through. Continue with the second pack.

To make it easier to cut, put the entire pan in the freezer for 15 minutes.

Using a sharp knife, cut slowly all the way through.

You can decide on the shape of the triangle pieces - long and skinny (cut one side on the diagonal and the other side cut vertically. or shorter closer to a square (cut both sides on the diagonal).

Bake at 350 degrees for 1 hour until golden brown.

Immediately pour cold syrup over hot baklava. Snap, crackle, pop!

NOTES

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Greek Yia Yia's Baklava

4 cups Granulated sugar I use 5 to have extra syrup if needed.
4 cups Water I use 5  "
2 tablespoons Lemon Juice
1 tablespoon Cinnamon Seriously? I use tons more
2 pounds fresh phyllo dough fozen is too hard to work with
2 pounds chopped walnuts
6 tablespoons Sugar I use 12
3 tablespoons Cinnamon Seriously?  I use a lot more
2 pounds sweet (unsalted) butter I use 3 pounds

Syrup (can make the night before)
Combine 5 cups sugar and water with lemon juice and boil for 20-25 minutes on medium. It is very important for the syrup to be the right consistency! If it is too thin, it will run through the baklava too fast and the tops will be dry. If it is too thick, it won't be absorbed into all the layers and the bottom will be dry. When the syrup is boiling, at always looks much thinner than it is when cooled, so err on the side of caution and test it when you think it is ready.

Putting it together
You can find fresh phyllo at ethnic stores.  A good jelly roll pan is important. 
Mix the nuts together with the sugar and cinnamon.
Put butter in pan on stove to melt it.
Brush bottom of pan with melted butter. You don't have to cover the entire sheet. Don't press too hard with the brush. You don't want to push it down, leave it as airy as you can. 
Repeat layering and buttering until you have 12 sheets down. 
You may find you have to re-warm the butter if it gets too cold. 
Sprinkle nut mixture onto the top layer and spread it out. 
Alternate nuts with three layers of phyllo, buttering each sheet.
Save 12 phyllo for the top, buttering in between. 
One pack of phyllo will take you halfway through.  Continue with the second pack.
To make it easier to cut, put the entire pan in the freezer for 15 minutes.
Using a sharp knife, cut slowly all the way through.
You can decide on the shape of the triangle pieces - long and skinny (cut one side on the diagonal and the other side cut vertically. or shorter closer to a square (cut both sides on the diagonal).

Bake at 350 degrees for 1 hour until golden brown.

Immediately pour cold syrup over hot baklava. Snap, crackle, pop!

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Nutrition

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Serving Size: 1 Serving (4460g)
Recipe Makes: 1 Servings

Calories: 7019
Calories from Fat: 6046 (86%)

Amt Per Serving		% DV

	Total Fat 671.8g	896 %
	Saturated Fat 110.1g	550 %
	Monounsaturated Fat 171.2g
	Polyunsanturated Fat 324g
Cholesterol 358.8mg		110 %
Sodium 21540.7mg		743 %
Potassium 5875.2mg		155 %
Total Carbohydrate 136.2g		40 %
	Dietary Fiber 78.3g	313 %
	Sugars, other 57.9g
Protein 233.9g		334 %
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.

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Calories per serving: 7019

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