Hazelnut Baklava

Name: Hazelnut Baklava
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 454 grams shelled hazelnuts; 1 teaspoon fresh lemon juice; 454 grams phyllo dough; 473 milliliters sugar; 227 grams sticks unsalted butter, melted; 355 milliliters water

Hazelnut Baklavan is a vegetarian dessert. This recipe serves 12. One portion of this dish contains approximately 8g of protein, 41g of fat, and a total of 615 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of sugar, water, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes. This recipe is typical of middl eastern cuisine.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

Butter a 9-by-13-inch baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Spread the hazelnuts on a rimmed baking sheet and bake until fragrant and the skins blister, about 12 minutes.

Ingredients you will need

Hazelnuts

Spread

Equipment you will use

Baking Sheet

Oven

Transfer the hazelnuts to a kitchen towel to cool completely. Rub the nuts together in the towel to loosen the skins; don't worry if some aren't totally peeled.

Ingredients you will need

Hazelnuts

Nuts

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Transfer the peeled hazelnuts to a food processor, add 1/4 cup of the sugar and pulse until finely chopped.

Ingredients you will need

Hazelnuts

Sugar

Equipment you will use

Food Processor

Set the phyllo dough on a work surface and cut the stack in half crosswise; you should have 2 stacks of 8-by-12-inch rectangles. Cover 1 stack of phyllo sheets with a lightly damp paper towel and plastic wrap.

Ingredients you will need

Filo Pastry

Wrap

Equipment you will use

Plastic Wrap

Paper Towels

Layer the remaining phyllo in the prepared baking dish, lightly brushing each sheet with melted butter.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Spread the finely chopped hazelnuts over the phyllo in an even layer. Cover with the remaining phyllo, lightly brushing each sheet with melted butter and saving the nicest 2 or 3 sheets for the top layer.

Ingredients you will need

Hazelnuts

Butter

Spread

Brush the top of the baklava evenly with butter and press lightly to compact it.

Ingredients you will need

Butter

Using a ruler and a sharp paring knife, cut the baklava lengthwise into 2-inch strips, then cut the strips on the diagonal to form diamonds.

Equipment you will use

Knife

Bake the baklava until golden, about 25 minutes. Turn the oven down to 300 and continue baking until the baklava is browned, about 30 minutes longer.

Equipment you will use

Oven

Transfer the baking dish to a rack. Run the knife through the cuts to make sure the diamonds are separated.

Equipment you will use

Baking Pan

Knife

In a small saucepan, combine the remaining 1 3/4 cups of sugar with the water and bring to a boil. Simmer for 5 minutes, stirring to dissolve the sugar. Stir in the lemon juice.

Ingredients you will need

Lemon Juice