Mediterranean

Baklava

Name: Baklava
Total time: 75 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 1 package (16 oz) phyllo dough (thawed overnight in the fridge); 1.5 cups walnuts (finely chopped); 1.5 cups pistachios (finely chopped); 1 cup unsalted butter (melted and clarified). Syrup: 1 cup sugar; 1 cup water; 1/2 cup honey; 1 cinnamon stick; 1 strip lemon zest

A rich, sweet pastry made of layers of phyllo filled with chopped nuts.

75 minutes

Serves 8

Dessert

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Prepare the syrup first: In a medium saucepan, combine the sugar, water, honey, cinnamon stick, and lemon zest. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and let the syrup cool completely.

2
Preheat your oven to 325°F (165°C). Brush a 9x13 inch baking dish generously with melted butter. Keep the phyllo dough covered with a damp kitchen towel while working.
3
In a bowl, toss the finely chopped walnuts and pistachios together.
4
Place two sheets of phyllo dough in the baking dish and brush the top sheet lightly with melted butter. Repeat this until you have a base of 8 buttered sheets.
5
Sprinkle about 1/5 of the nut mixture evenly over the dough. Top with two more buttered sheets of phyllo. Repeat layering nuts and two buttered sheets until the nuts are gone.
6
Finish with a top layer of 8 buttered sheets. Using a very sharp knife, carefully cut the baklava all the way to the bottom into diamond shapes. Bake for 1 hour 15 minutes until deep golden and crisp. Immediately pour the cold syrup evenly over the hot baklava. Let it sit uncovered at room temperature for at least 6 hours before serving.

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