Baklava

Baklava

Start with the syrup:

In a pan, combine the sugar, honey, lemon juice and water.

Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 min without stirring.

Remove from heat and let syrup cool while preparing the baklava.

To prepare the baklava:

Preheat Oven to 325˚F.

Oil the bottom and sides of a 13×9 non-stick baking pan.

Chop the walnuts & pecans, then in a medium bowl, stir together the finely chopped nuts and cinnamon.

Place 10 phyllo sheets into the baking pan, one at a time, brushing each sheet with oil once it’s in the pan before adding the next (place phyllo sheet into pan, brush the top with oil, place next phyllo sheet in pan, oil the top, etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of the nut mixture (about 3/4 cup) over the layered phyllo dough.

Add another 5 (oiled) sheets of phyllo, then another layer of nuts. Repeat 4 times. Finish off with 10 layers of phyllo sheets. Brush the very top with oil.

Order of Baklava Layers:

10 phyllo sheets, 1/5 of the nut mixture
5 phyllo sheets, 1/5 of the nut mixture
5 phyllo sheets, 1/5 of the nut mixture
5 phyllo sheets, 1/5 of the nut mixture
5 phyllo sheets, 1/5 of the nut mixture
10 phyllo sheets, oil the top

Cut pastry into 1 1/2″ wide strips diagonally to form diamond shapes.

Bake at 325˚F for 1 hour 15 min or until top is golden brown.

Remove from oven and immediately pour cooled syrup evenly over the hot baklava (it will sizzle). This ensures that it stays crisp rather than soggy.

Let baklava cool completely, uncovered and at room temp. For best results, let sit for 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.