BAKLAVA
Steps:
- Make syrup:
- Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.
- Assemble and bake baklava:
- Put oven rack in middle position and preheat oven to 350°F.
- Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
- Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.
- Repeat layering 3 more times. Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.
- Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)
- Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #desserts #fruit #greek #oven #european #dinner-party #holiday-event #kid-friendly #nuts #dietary #equipment #number-of-servings #4-hours-or-less
You'll also love
Ricardo Ruiz Gomez
[email protected]The baklava was a bit too caloric to eat. I think I'll try a different recipe next time.
Harry Junior Bottomley
[email protected]The baklava was a bit too unhealthy to eat. I think I'll try a different recipe next time.
Douglas Wanyonyi
[email protected]The baklava was a bit too difficult to make. I think I'll try a different recipe next time.
Tusiime Hilda
[email protected]The baklava was a bit too time-consuming to make. I think I'll try a different recipe next time.
Warren Moon
[email protected]The baklava was a bit too expensive to make. I think I'll try a different recipe next time.
Spanna Brace
[email protected]The baklava was a bit too crumbly. I think I should have used a different type of phyllo dough.
Joel Leone
[email protected]The baklava was a bit too oily. I think I should have drained the nuts better before adding them to the filling.
Wajid Gul
[email protected]The baklava was too sweet for my taste. I think I should have used less sugar in the syrup.
Jayedul Islam
[email protected]The baklava was a bit dry. I think I should have added more butter to the phyllo dough.
Dada Akanni
[email protected]The baklava was good, but it wasn't as flaky as I would have liked. I think I might have rolled the phyllo dough too tightly.
Anissa Kabedi m
[email protected]This baklava was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the syrup next time.
tanzila wadud
[email protected]I've never had baklava before, but this recipe made me a fan! The baklava was delicious and I loved the combination of flavors.
Shourov Akanda
[email protected]This baklava was amazing! The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I highly recommend this recipe.
Sohag Chowdhury
[email protected]This was my first time making baklava, and it turned out great! The recipe was easy to follow and the baklava was delicious. I will definitely be making this again.
Mrs Samad
[email protected]I love baklava, and this recipe did not disappoint! The baklava was crispy, flaky, and sweet. The filling was also very flavorful. I would definitely recommend this recipe to anyone who loves baklava.
Pankaj Pun
[email protected]This baklava was easy to make and turned out great! The only thing I would change is to add a little more sugar to the syrup. Otherwise, it was perfect.
Zohra Shafiq
[email protected]I'm not a big fan of baklava, but I thought I'd give this recipe a try. I was pleasantly surprised! The baklava was not too sweet and the phyllo dough was flaky and crispy. I would definitely make this again.
Kaveesh Malshan
[email protected]This baklava was a hit at my party! Everyone loved it. The combination of the crispy phyllo dough, sweet filling, and nutty flavor was perfect. I will definitely be making this again.
Oshu Senarathne
[email protected]I've tried many baklava recipes, but this one is by far the best. The instructions were clear and easy to follow, and the results were amazing. The baklava was perfectly golden brown and the syrup was just the right consistency. Will definitely be ma
Esther Andera
[email protected]Absolutely delicious! This baklava recipe is a keeper. The phyllo dough was crispy and flaky, and the filling was sweet and nutty. I highly recommend this recipe to anyone who loves baklava!