Baklava

This is one of my all time favorite desserts- it’s simple, naturally sweetened (no high fructose corn syrup here), and layers upon layers of buttery phyllo and ground nuts. What more could you ask for from a dessert? In fact, it’s so magical that every Christmas it’s an annual gift from our family friends. And every Christmas, I look forward to tasting it: the sweet nuts that get sandwiched between layers of butter and phyllo. And after absorbing the honey drizzle, this delicacy becomes utterly irresistible.

AuthorMackieDifficultyIntermediate

Nut Filling
 1 lb Walnuts
 ½ lb Almonds
 1 cup Sugar
 1 box Phyllo dough
 1 lb Unsalted butter, melted
Syrup
 1 cup Sugar
 ½ cup Honey
 ¾ cup Water

Nut Filling
1

Finely chop the walnuts and almonds in a food processor. Once the nuts have been ground, pour into a large bowl and add the sugar; mix well. Place a single sheet of phyllo dough into the bottom of a cookie sheet.

2

Brush some of the melted butter onto one sheet of phyllo dough. Carefully spread a second sheet of phyllo dough on top of the first. Cover the phyllo with one third of the nut filling (2 cups of filling), spreading the mixture smooth.

3

Repeat with remaining nut filling, butter, and phyllo dough; taking care to finish on a phyllo layer. After placing the last phyllo sheet on top of the ensemble, sprinkle the surface with water so that it rises and flakes in the oven. Bake at 300 degrees for 1 hour or until the top layer is golden brown.

Syrup
4

Combine all the ingredients in a saucepan and bring to a boil. Let boil for 5 minutes, then remove from heat and allow to cool. Once the baklava comes out of the oven, cut into bite sized diagonal pieces. Use a turkey baster to distribute the syrup along the cuts. Allow to sit until the syrup is completely absorbed.

Ingredients

Nut Filling
 1 lb Walnuts
 ½ lb Almonds
 1 cup Sugar
 1 box Phyllo dough
 1 lb Unsalted butter, melted
Syrup
 1 cup Sugar
 ½ cup Honey
 ¾ cup Water

Directions

Nut Filling
1

Finely chop the walnuts and almonds in a food processor. Once the nuts have been ground, pour into a large bowl and add the sugar; mix well. Place a single sheet of phyllo dough into the bottom of a cookie sheet.

2

Brush some of the melted butter onto one sheet of phyllo dough. Carefully spread a second sheet of phyllo dough on top of the first. Cover the phyllo with one third of the nut filling (2 cups of filling), spreading the mixture smooth.

3

Repeat with remaining nut filling, butter, and phyllo dough; taking care to finish on a phyllo layer. After placing the last phyllo sheet on top of the ensemble, sprinkle the surface with water so that it rises and flakes in the oven. Bake at 300 degrees for 1 hour or until the top layer is golden brown.

Syrup
4

Combine all the ingredients in a saucepan and bring to a boil. Let boil for 5 minutes, then remove from heat and allow to cool. Once the baklava comes out of the oven, cut into bite sized diagonal pieces. Use a turkey baster to distribute the syrup along the cuts. Allow to sit until the syrup is completely absorbed.

Baklava

Thanks to Ashley Evans & Sara Davies for the recipe!

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