Baklava

Name: Baklava
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 24
Cuisine: Middle Eastern
Ingredients: 454 grams chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them); 454 grams phyllo dough; 237 milliliters butter, melted; 79 milliliters sugar; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 237 milliliters water; 237 milliliters sugar; 118 milliliters honey; 2 Tbsps lemon juice; 1 cinnamon stick

You can never have too many dessert recipes, so give Baklavan a try. This recipe serves 24. Watching your figure? This lacto ovo vegetarian recipe has 302 calories, 5g of protein, and 19g of fat per serving. A mixture of lemon juice, honey, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. Plenty of people really liked this middl eastern dish. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Lightly grease a 9x13 pan and set the oven to 350°F.

Equipment you will use

Oven

Frying Pan

Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough and cut the dough in half so the sheets will fit in the pan. Cover with a damp towel to keep it from drying out.

Ingredients you will need

Filo Pastry

Dough

Roll

Equipment you will use

Frying Pan

Process the nuts until in small, even sized pieces.

Ingredients you will need

Nuts

Combine with sugar, cinnamon, and cloves. In a separate bowl, melt the butter in the microwave.

Ingredients you will need

Cinnamon

Butter

Clove

Sugar

Equipment you will use

Microwave

Bowl

Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.

Ingredients you will need

Filo Pastry

Butter

Equipment you will use

Pastry Brush

Frying Pan

Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.

Ingredients you will need

Filo Pastry

Butter

Cut into 24 equal sized squares using a sharp knife.

Equipment you will use

Knife

Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.

Equipment you will use

Oven

While baking, make the syrup.

Ingredients you will need

Syrup

Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened.

Ingredients you will need

Cinnamon Stick

Lemon Juice

Honey

Sugar

Water

Equipment you will use

Sauce Pan

Remove the cinnamon stick and allow to cool.

Ingredients you will need

Cinnamon Stick

Spoon the cooled syrup over the hot baklava and let cool for at least 4 hours.

Ingredients you will need

Syrup

Garnish with some finely crushed pistachios of desired.

Ingredients you will need

Pistachio Nuts

Equipment

Ingredients

Servings:

454grams

chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)454grams

phyllo dough 237milliliters

butter, melted 79milliliters

sugar 1teaspoon

ground cinnamon 0teaspoons

ground cloves 237milliliters

Recommended wine: Cream Sherry, Moscato Dasti, Port

Baklavan on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.