A Foreign Treat!
This is one of the most viewed Baklava recipes online. Start with the syrup for this treat. Next, you will need to chop up walnuts for this dessert. You could use a processor, mallet, hammer, or whatever gets the job done. After, add a teaspoon of cinnamon to the walnuts and mix together.
There are many types of baklava dough out there, but this recipe calls for Fillo dough. Find one that works for you and then continue on with this recipe. The recipe video in the next page will help you learn how to create something different and out of the ordinary.
Want something sweet and crunchy? This Amazing Baklava Recipe is perfect for you!
Please scroll down below to see the full printable recipe for this delicious dessert recipe!
Amazing Baklava Recipe
- 1 (16 oz) pkg phyllo (fillo) dough; (thawed according to package instructions)
- 2 1/2 sticks (10 oz or 1 1/4 cups) melted unsalted Butter
- 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, (finely chopped)
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 2 Tbsp lemon juice ((juice of 1/2 lemon))
- 3/4 cup water
- 1/2 cup honey
- Melted chocolate chips & chopped walnuts for garnish, (optional)
Prep:
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Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
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Trim phyllo dough to fit your baking dish. My phyllo package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
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Butter the bottom and sides of a 13×9 non-stick baking pan.
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Start with your honey sauce (which needs time to cool as baklava bakes).
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In a medium saucepan, combine 1 cup sugar, ½ cup honey, 2 Tbsp lemon juice, and ¾ cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.
How to make Baklava: Preheat Oven to 325˚F.
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Pulse walnuts 10 times in a food process or until coarsely ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
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Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about ⅕ of nut mixture (about ¾ cup) over phyllo dough.
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Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
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Cut pastry into 1½” wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
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Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.
Notes
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Here’s the order of the Baklava Layers:
10 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture,
5 buttered phyllo sheets, ¾ cup nut mixture
10 buttered phyllo sheets and butter the top.
