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Baklava

Baklava

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Karsta

Karsta

This Near Eastern pastry is made of many layers of paper-thin dough with a filling usually of honey and ground nuts. If you like honey, you'll probably like Baklava.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt the butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9x13 inch baking pan. Layer 3 sheets of the phyllo dough in the pan. Trim dough to fit. Sprinkle 2 tablespoons of pecans over the phyllo dough. Layer 3 more sheets of dough, brush generously with the melted butter, and sprinkle with 2 tablespoons of pecans. Continue dough -butter- pecan layers until pan is 3/4 full.
  3. With a sharp knife, score phyllo dough to form diamonds. Press a clove at each end of the diamonds. Pour remaining butter over the dough.
  4. Bake 45 to 50 minutes in the preheated oven, until golden brown.
  5. Meanwhile, combine the sugar, water and cinnamon stick in a medium saucepan, and bring to boil, stirring constantly. Simmer for 10 minutes.
  6. Add the honey and simmer for 2 minutes longer. Remove from heat and discard cinnamon stick. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
  7. Pour honey mixture over hot baklava. Let cool on wire racks. Cut into diamonds.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

COOLGUTS
117

COOLGUTS

1/26/2004

USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby). Walnuts are cheaper but pistachios definately make the baklava tastes better. Skip all those cloves and cinnamon, that stuff is for the Americanized taste. Taste the nut, butter and the good syrup. Here is my syrup: purified water 1 3/4 cup, a small rectangular 2 inch cinnamon bark, 2 thin slice of ginger, 2 inches lemon peel (yellow part only), a touch (approx 1 tsp) of lemon juice. Let all those things boiled and simmer until the liquid reduce to 1 cup. Add 3/4 cup sugar and stir until dissolve, 1/2 tsp pure vanilla, 1 tbsp orange juice (no pulp)and turn the heat off. Add 1/2 cup of honey. The syrup should be a light touch of golden color, and if you like you can put a 1/2 tsp of rose water or jasmine water. Just make sure the temperature of the Baklava and the syrup is not the same, one have to be cooler than the other or you will get some very soggy baklava.

Naomi
53

Naomi

9/30/2007

Some of the other reviews should definitely be consulted. I poured hot syrup on hot baklava and got a big moushy mess... I'll try it again with one or the other cold...

BAKLAVA
45

BAKLAVA

10/7/2003

THIS RECIPE IS THE BEST OF ALL THE BAKLAVA RECIPE'S I'VE TRIIED.

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