Baklava
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This is most likely the most famous of Greek desserts.....It's made with nuts, spices, butter, phyllo pastry, and a bit of your time, but, it's well worth the effort!
INGREDIENTS
4 cups walnuts, finely ground (don't overgrind, you don't want a paste)
3/4 cup sugar
1 tablespoon ground cinnamon
1 pound package phyllo pastry
1 pound unsalted butter, melted (for brushing phyllo)FOR THE SYRUP
2 cups water
3/4 cup sugar (less, depending on how sweet you want it)
2 teaspoons lemon zest
3/4 cup orange blossom honey (I prefer to use more honey and a little less sugarCombine ground walnuts, sugar and cinnamon in a large bowl. Lay out the phyllo pastry. (Be sure to keep unused phyllo covered with clean, damp towel while you're working, as it dries out quickly).
Preheat oven to between 300 to 325 degrees.
Brush the bottom of a 8 x 14 x 2-inch baking pan (do not use a glass baking dish) liberally with melted butter; place 1 sheet of phyllo in the bottom of the pan and brush lightly with the melted butter. Repeat until you have 6 to 8 sheets. EVERY sheet should be brushed with the melted butter. If the butter starts to get solid again, give it a quick warming.
Sprinkle the top sheet of phyllo evenly, with about 1/4 cup of the nut mixture. Cover with 2 buttered phyllo sheets. Repeat the layering/buttering process until the nut mixture has all been used. Place 8 more sheets of phyllo on top, buttering each sheet.
With a SHARP knife, cut the baklava into small diamond-shaped pieces, about 1-1/2 inches. Try to make the cut deep to the bottom of the pan. When you begin making the diagonal cut, which will form the diamond shape and individual pieces, you may need to hold the top layers of phyllo in place with your fingers. (They will tend to slide around).
Bake in preheated oven for 45 minutes to 1 hour, depending on your oven. The Baklava should be "golden." If it starts to look brown, remove it from the oven.
While the baklava is baking, prepare the Syrup.
In a 2-quart saucepan, combine water with all the ingredients EXCEPT THE HONEY. Bring to a boil, reduce heat and let simmer for about 15 minutes. Add the honey and simmer 5 minutes more. Remove from the heat and allow to cool.
When baklava is finished baking, remove from the oven and immediately pour the cool syrup evenly over the hot pastry, a little at a time, until used up. (It will seem that the baklava is swimming in the syrup, but this will all be absorbed usually in a couple of hours). Let the baklava stand in the pan overnight in a cool place, or in your refrigerator if it's necessary.
NOTES - You can grind the walnuts ahead of time, place in an airtight container or zip-lock bag and store in the refrigerator until ready to use.
If if phyllo sheets aren't the exact same size as your baking pan, fold them down into the layers. The last 2 sheets on top should be folded under for a better presentation of the baklava.