Walnut Baklava

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photo by Cliff M. photo by Cliff M.
photo by Cliff M.
photo by Kim A. photo by Kim A.
photo by Kim A. photo by Kim A.
Ready In:
40mins
Ingredients:
10
Serves:
1
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ingredients

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directions

  • Mix together the walnuts, sugar and cinnamon.
  • Select a pan the size of the phyllo sheets and brush well with melted butter.
  • Use 4 sheets of phyllo for the bottom layer, brushing each one with butter before adding the next, and top with a sheet of unbuttered phyllo.
  • Sprinkle with a handful of the walnut mixture.
  • Cover with a buttered sheet, an unbuttered sheet, and another sprinkling of walnuts.
  • Repeat until the ingredients are used up, reserving 5 sheets of phyllo for the top layer.
  • Brush each of the top 5 sheets with ample butter, and pour the remaining butter over the top of the last sheet.
  • Trim the edges if necessary, and cut the baklava into the traditional diamond pattern.
  • Do not cut through the bottom layer.
  • Sprinkle the top of the baklava lightly with water from your fingertips.
  • Bake in a preheated 250°F (120°C) oven for about 1 hour.
  • Remove from oven and cool.
  • For the syrup, combine the sugar and water in a large pot and boil for 5 minutes.
  • Add the honey, cinnamon stick and cloves, and boil for 5 minutes more.
  • Pour the hot syrup over the cooled baklava.
  • Do not pour over a hot baklava, it will turn soggy.
  • Cool then cut through the bottom layer of phyllo following the previous cuts.

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Reviews

  1. This is very good. Just loved it. My neighbour first tasted an authentic Baklava and said this recipe was the second best he has ever tasted. Thank-you for posting it.
     
  2. This was great, but only used half of the sauce.
     
  3. Fantastic Recipe!!! I made this for a diverstiy dinner party. The directions were super easy & this was fun to make:) Everyone absolutely loved the baklava saying that it was better than what they get in stores! I am now a bakalva superstar!!! Thanks
     
  4. This recipe started great but ended in disaster. The amount of syrup is FAR too much, and my baklava was floating. Also, the syrup needs to be cooked at least two or 3 minutes longer, as it was still watery, leaving the cooled pastry a soggy mess. I've made baklava before with success, but this recipe needs overhauling.
     
  5. This is a great dessert that will blow the socks off of any crowd. The flavors meld well (not too sugary), and the light, buttery flavor of the phyllo dough really ties everything together. I agree that the instructions were very clear and conicse. Wonderful dish.
     
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RECIPE SUBMITTED BY

Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper) I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke) On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
 
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