MOM'S BAKLAVA
Provided by Michael Symon : Food Network
Time 2h10m
Yield 12 to 15 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the honey-citrus simple syrup: Whisk together the sugar, honey, water and lemon juice in a medium saucepan over medium heat and bring to a gentle boil. Reduce the heat to low, add the orange peel and continue to boil without stirring, about 15 minutes. Remove from the heat to cool while you assemble the baklava. The syrup will thicken as it cools.
- For the nut filling: Add the pistachios and walnuts to the bowl of a food processor fitted with the blade attachment and pulse until coarsely chopped. Transfer the nuts to a large bowl along with the graham cracker crumbs, cinnamon and salt and mix until combined. Set aside.
- To assemble: Brush a 9-by-13-inch pan with some of the melted butter. Unroll the whole package of phyllo and cut it in half to fit the pan or trim to fit flat. (As you work, cover the unused phyllo sheets with wax paper underneath a damp clean kitchen towel.) Lay 1 sheet of phyllo in the bottom of the pan. Brush with butter, covering the entire surface, then lay another sheet of phyllo on top. Repeat this process until you have 10 layers of phyllo, with butter brushed on top. Add half of the nut mixture, spreading it evenly over the buttered surface, then gently press in with your hands. Begin layering the phyllo and melted butter until you have 10 more layers of phyllo, with butter brushed on top. Add the remaining nut mixture, then layer 10 more sheets of phyllo, brushing with butter in between layers. Brush the top with melted butter, then score the phyllo dough into diamonds, cutting about 1/4-inch deep. (Cut 4 strips lengthwise, then diagonal cuts for a diamond shape).
- Bake until puffed and golden brown on top, about 1 hour. Ladle the cooled syrup over the top, allowing it to absorb in between pours. Allow the baklava to sit until the syrup is completely absorbed, at least 30 minutes. Separate into bars and serve. The baklava freezes very well.
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 »
You'll also love
Roger Weiss
[email protected]This baklava is to die for! The filo dough is so crispy and the filling is so rich and flavorful. I highly recommend this recipe.
Dilkesh Pun
[email protected]I've been looking for a good baklava recipe for a while now and I finally found it! This recipe is easy to follow and the results are delicious. The baklava is so crispy and flaky, and the filling is perfectly sweet and nutty. I'll definitely be maki
myleena.x
[email protected]This baklava is amazing! The filling is so flavorful and the filo dough is perfectly crispy. I highly recommend this recipe.
Jes√∫sEduardo aguirre
[email protected]I'm not a big fan of baklava, but I decided to try this recipe anyway and I was pleasantly surprised! The baklava was so delicious and not too sweet. I'll definitely be making this again.
Mkhonta Noncedo
[email protected]This baklava is so delicious and easy to make! I've made it several times now and it always turns out perfect. It's the perfect dessert for any occasion.
Gavin kachelmuss
[email protected]I made this baklava for a party and it was a huge success! Everyone loved it and asked for the recipe. I'll definitely be making this again.
olumor ngozi
[email protected]This baklava is the best I've ever had! The filling is so rich and flavorful, and the filo dough is perfectly crispy. I highly recommend this recipe.
Mohammad Shopan
[email protected]I've never made baklava before, but this recipe was easy to follow and the results were amazing! The baklava turned out perfectly and it was so delicious. I'll definitely be making this again.
zanga nomnganga
[email protected]This baklava is so delicious! I love the combination of the crispy filo dough and the sweet, nutty filling. It's the perfect dessert for any occasion.
Uzzal Das
[email protected]Just made this baklava for my family and it was a huge hit! The filo dough was crispy and flaky, and the filling was perfectly sweet and nutty. I'll definitely be making this again soon.