Baklava
From amatullah 16 years ago
- 90 minutes to make
- Serves 50
Sweet crispy pastry with spiced nut fillings
Ingredients
- Medium syrup (recipe follows) shopping list
- 4 cups finely chopped walnuts shopping list
- 1 Tbs. ground cinnamon shopping list
- 1/2 tsp. ground allspice shopping list
- 1/2 tsp. ground nutmeg shopping list
- 1/4 tsp. ground cloves shopping list
- 1/4 cup sugar shopping list
- 40 filo pastry sheets shopping list
- 1-1/2 cups unsalted butter, clarified, or margarine, melted shopping list
- For the Medium syrup.... shopping list
- 3 cups sugar shopping list
- 1-1/2 cups water shopping list
- 2 Tbs. lemon juice shopping list
How to make it
- Prepare Medium Syrup ( see directions below). Set aside to cool. Preheat oven to 350F (175C). Lightly butter a 13" x 9" baking pan. Set aside.
- In a medium bowl, combine walnuts, cinnamon, allspice, nutmeg, cloves and sugar. Set aside.
- Stack filo pastry sheets on a flat surface. Trim to fit pan. Cover with plastic wrap to prevent drying out.
- Layer 12 filo sheets in baking pan, brushing each sheet with clarified butter or melted margarine. Spread 1 cup nut mixture over layered filo sheets.
- Top with 8 more filo sheets, brushing each with butter or margarine. Spread with 1 cup nut mixture.
- Layer 8 more filo sheets, brushing each with butter or margarine. Spread with remaining nut mixture.
- Top with 12 remaining filo sheets, brushing each with butter or margarine. Brush top sheet with remaining butter or margarine.
- Cutting all the way through pastry, cut into 1-inch diamond shapes without removing from pan. Bake 30 minutes.
- Reduce heat to 200F (95C). Bake 30 minutes longer. Pour cooled syrup over warm pastry. Let stand several hours before serving.
- Makes about 50 pieces
- For the Medium Syrup....
- Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring frequently.
- Reduce heat. Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize.
- Cook, uncovered, over medium-low heat until a candy thermometer registers 212 to 218F (100 to 102C). At this temperature, syrup dropped from a cold metal spoon will fall in a sheet.
- Remove from heat. Cool. Use immediately or refrigerate in a plastic container with lid. May be refrigerated up to 1 month.
- Makes about 2 cups.
The Rating
Reviewed by 2 people-
This sounds awesome, I just love Baklava!
Gem
tnacndn
in Jasper loved it
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This is so amazing... this recipe made my mouth water!! 5*****
gourmetana
in London loved it
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Reviews & Comments 2
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All Comments
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Your Comments
" It was excellent "
" It was excellent "