Baklava | Daily Dine

Baklava

Recipe video above. Layers upon layers of flaky pastry with a syrup soaked walnut or pistachio filling! Just like store bought - except it's not overly sweet, and you will love the hint of lemon. Makes 24 whole pieces plus a bunch of half pieces (cooks' treat!). Keeps for a WEEK!! This recipe is best started the night before and needs 6+hours resting time.

View original recipe on recipetineats.com

sweetgreek

Prep Time: 45 minutes

Cook Time: 70 minutes

Total Time: 115 minutes

Servings: 24

Nutritional Information

Calories:319 kcal

Carbohydrate:26 g

Cholesterol:25 mg

Fat:23 g

Dietary Fiber:1 g

Protein:4 g

Saturated Fat:7 g

Sodium:93 mg

Sugar:14 g

Ingredients

40 sheets filo/phyllo pastry ((2 x 375g or 1 x 1lb pack, Note 1 for pack sizes))

500g / 1 lb walnuts ((other nuts Note 2))

285 g / 10 oz unsalted butter (, melted and slightly cooled)

1 tsp cinnamon powder

1 cup / 200g white sugar

2 tbsp lemon juice

3/4 cup / 185 ml water

1/2 cup / 170 g honey

Instructions

Step 01
You will need a 23 x 33 cm / 9 x 13" baking pan.
Step 02
For best results, thaw phyllo pastry overnight in the fridge (even if the pack says otherwise) then take out of the fridge 30 minutes prior.
Step 03
Cut phyllo to the size of the baking pan.
Step 04
Keep pastry covered with a damp tea towel at all times.
Step 05
Place nuts and cinnamon in a food processor. Pulse 15 times or until fine crumbs - don't let it turn into powder.
Step 06
Preheat oven to 160C / 325F.
Step 07
Base: Brush base of pan with butter. Lay over one sheet of phyllo. Brush with butter. Repeat to use 10 sheets, brushing every single sheet with butter. Scatter over 3/4 cup walnuts.
Step 08
Mid layers: Cover with 5 sheets of phyllo, brushing every sheet with butter. Top with 3/4 cup walnuts. Repeat 3 more times.
Step 09
Top: Cover with 10 sheets of phyllo, brushing every sheet with butter, including the final layer.
Step 10
Cut the baklava into 4 long strips, then cut on the diagonal to make diamonds. (Note 3)
Step 11
Bake for 1 hour - 1 hr 15 minutes until golden brown. Meanwhile, make syrup (needs time to cool)
Step 12
Remove from oven and immediately pour over syrup.
Step 13
Leave to soak for at least 6 hours, preferably overnight.
Step 14
Check to ensure each piece is cut all the way through, then serve. Keeps for a week!
Step 15
Place ingredients in a saucepan over medium high heat. Bring to a simmer, stir to dissolve sugar. Lower heat to medium and simmer for 3 minutes, remove from heat and cool.

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