Greek Baklava

Name: Greek Baklava
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 24-30 pieces, 24-30 serving(s)
Ingredients: 1 lb walnuts (sub some almonds in for a portion of the walnuts if desired for a nutty medley); 1 lb pecans; 1 cup granulated sugar; 1 teaspoon cinnamon; 1 dash ground cloves; 1 lb butter; 1 lb phyllo dough; 4 cups granulated sugar; 2 cups water; 3 tablespoons honey; 1 cinnamon stick (or 1/2 teaspoon cinnamon); 1/2 lemon, squeezed

Submitted by Shabby Sign Shoppe

"This baklava is decadent and spot on to any I've ever tried in Greek cafes or restaurants. Allow to sit overnight or at least 8 hours before serving to allow syrup to settle in. I sub the nuts for what I have on hand and find the pecans pack the most flavor and like to sub some of the walnuts for almonds if I have them available."

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Ready In:: 1hr 30mins
Ingredients:: 12
Yields:: 24-30 pieces
Serves:: 24-30

ingredients

1 lb walnuts (sub some almonds in for a portion of the walnuts if desired for a nutty medley)
1 lb pecans
1 cup granulated sugar
1 teaspoon cinnamon
1 dash ground cloves
1 lb butter
1 lb phyllo dough
Syrup
4 cups granulated sugar
2 cups water
3 tablespoons honey
1 cinnamon stick (or 1/2 teaspoon cinnamon)
¹⁄₂ lemon, squeezed

directions

Coarsely grind nuts and mix well with sugar, cinnamon and coves.
Melt butter and brush a 13 x9 pan.
Cut filo to fit pan.
Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
Sprinkle approximately 1 cup nuts on top of phyllo.
Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
Cut through the top with a sharp knife into individual pieces.
Bake at 325 for 1 hour or until brown and crisp.
While still hot, cover with cooled syrup and let stand overnight before serving.
For syrup:
Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.

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RECIPE SUBMITTED BY

Shabby Sign Shoppe

Wake Forest, 73

I'm a WAHM of 2. I paint and sell my original shabby and primitive signs in my online stores called the Shabby Sign Shoppe. Keeps me busy and helps keep the roof over our heads, but takes away from two favorite pastimes--cooking and working in the yard. To be in the kitchen uninterrupted is my form of relaxation and I try to get in there and cook at least 2-3 good meals a week. I'm trying to get healthier with cooking, but it is so hard with all these amazing Food.com recipes shouting Make Me, Make Me. I discovered Recipezaar in 2002. I tell EVERYONE about it and it's definately my go-to recipe site. Other sites pale in comparison. Whenever I search for a recipe, Recipezaar never lets me down. I typically ONLY try 5 star recipes, but sometimes will try unrated ones if I am feeling frisky and the recipe is from a chef I'm familar with. Kittencal, MizzNezz and Wildflour are 3 of my favorites. Diehard foodies tend to annoy. I should know because I used to be one! Culinary school will do that to you, but it's just not living in the real world.

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