Baklava

Serving: 30 pieces

 

 

Ingredients:

 

40 sheets of thawed phyllo dough

 

1 ½ pounds unsalted butter, melted

 

3 cups minced walnuts or pecans

 

1 cup minced almonds

 

1 teaspoon ground cinnamon

 

½ teaspoon ground nutmeg

 

Sugar syrup

 

½ cup chopped pecans, walnuts, almonds or pistachio for garnish

 

 

 

Sugar Syrup

 

Ingredients:

 

1 cup Turbinado sugar

 

2 tablespoons lemon juice (juice of ½ lemon)

 

Zest from one lemon, finely grated

 

¾ cup water

 

½ cup honey

 

 

Directions:

 

Combine sugar, honey, lemon juice, zest and water in a medium saucepan. Stir until the sugar dissolves.

 

Bring sugar mixture to a boil over med/high heat and reduce heat to medium. Continue to boil for 4 minutes. Sir occasionally to prevent scorching.

 

Remove from heat and allow to cool.’

 

 

 

Assembling the Baklava

 

Place thawed phyllo dough on counter for one hour before starting.

 

 

Unroll dough carefully. Trim to the size of the jelly roll pan.

 

 

Cover with a damp cloth.

 

 

Trim a piece of parchment paper to fit the bottom of the jelly roll pan.

 

 

Preheat oven to 325˚F.

 

 

Place nut meats in a medium bowl. Add cinnamon and nutmeg. Stir to mix thoroughly.

 

 

Place a sheet of phyllo dough on top of the parchment paper in the jelly roll pan.

 

 

 

Chef’s Note: Stir butter before brushing to mix butter solids into the butter fat.

 

 

 

Brush entire sheet with melted butter. Repeat 9 more times for a stack of 10 sheets.

 

 

 

Chef’s Note: Keep the unused phyllo sheets covered with a damp towel.

 

 

 

Spread about ¾ cup of the nut meats on top of 10^th buttered phyllo dough sheet.

 

 

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Place a sheet of phyllo dough on top of the first layer of nut meats in the jelly roll pan. Brush entire sheet with melted butter. Repeat 4 more times for a layer of 5 sheets (Total sheets prepared – 15).

 

 

Spread about ¾ cup of the nut meats on top of 15^th buttered phyllo dough sheet

 

 

Place a sheet of phyllo dough on top of the second layer of nut meats in the jelly roll pan. Brush entire sheet with melted butter. Repeat 4 more times for a layer of 5 sheets (Total sheets prepared – 20).

 

 

Spread about ¾ cup of the nut meats on top of 20^th buttered phyllo dough sheet

 

 

Place a sheet of phyllo dough on top of the third layer of nut meats in the jelly roll pan. Brush entire sheet with melted butter. Repeat 4 more times for a layer of 5 sheets (Total sheets prepared – 25).

 

 

Spread about ¾ cup of the nut meats on top of 25^th buttered phyllo dough sheet.

 

 

Place a sheet of phyllo dough on top of the fourth layer of nut meats in the jelly roll pan. Brush entire sheet with melted butter. Repeat 4 more times for a layer of 5 sheets (Total sheets prepared – 30).

 

 

Spread about the remained of the nut meats on top of 30^th buttered phyllo dough sheet.

 

 

Place a sheet of phyllo dough on top of the fifth layer of nut meats in the jelly roll pan. Brush entire sheet with melted butter. Repeat 9 more times for a layer of 10 sheets (Total sheets prepared – 40).

 

 

Cut stacked pastry into 1½” wide strips, then cut diagonally to form diamond shapes.

 

 

Bake at 325˚F for 75 min or until tops are golden brown.

 

 

Remove from oven and immediately spoon cooled syrup evenly over the baklava.

 

 

 

Chef’s Note: The syrup must be immediately spooned over the hot baklava before the baklava begins to cool or the baklava will be soggy.

 

 

 

Allow the baklava to cool completely, uncovered, at room temperature for 24 hours. Garnish the top of the baklava with the chopped nut meats.

 

 

Store at room temperature, covered with a layer of parchment paper for up to 2 weeks.

 

 

 

 

 

 

 

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