Almond And Walnut BaklavaFrom ebonyeyedenigma 8 years ago
- For the pastry: shopping list
- 1 pound phyllo dough (at least 20 sheets), thawed shopping list
- 1/2 pound raw almonds shopping list
- 1/3 cup granulated sugar shopping list
- 1/4 pound raw shelled walnuts shopping list
- 1 teaspoon kosher salt shopping list
- 1 teaspoon crushed fennel seeds (To crush the fennel seeds, seal them in a plastic bag, place them on a countertop, and tap on them with a pot or rolling pin until they are lightly crushed. You can also use a mortar and pestle.) shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 2 sticks (8 ounces) unsalted butter, melted and cooled to room temperature shopping list
- 26 whole cloves shopping list
- For the syrup: shopping list
- 1/2 cup granulated sugar shopping list
- 3/4 cup water shopping list
- 3/4 cup clover honey shopping list
- 1 (3-inch) cinnamon stick (or 1/2 teaspoon ground cinnamon) shopping list
- 1 vanilla bean, split lengthwise and seeds scraped (or 1/2 teaspoon vanilla extract) shopping list
- 1/4 medium lemon shopping list
- 8 whole cloves shopping list
How to make it
- For the pastry:
- Thaw phyllo dough according to package directions. Heat oven to 350°F and arrange rack in the middle.
- Place almonds in a food processor with half of the sugar, and pulse until they are minced, about 15 to 20 pulses. (You want the nuts in fine, even pieces, but don’t process them to a meal.) Transfer to a medium mixing bowl. Repeat the process with walnuts and remaining sugar. Add minced walnuts, salt, crushed fennel seeds, and ground cinnamon to almond mixture. Toss until evenly combined.
- To assemble baklava, brush bottom and sides of an 8-by-8-inch baking dish with some of the melted butter.
- Remove thawed phyllo from the box and cover it with a damp towel (to prevent phyllo from drying out and cracking during assembly). Cut 20 sheets of phyllo in half. Set one half aside, covered with the damp towel. Cut the other half into 7-by-7-inch squares (dough should fit inside the 8-by-8-inch baking dish). Repeat with the other half, keeping extra sheets covered as you work.
- Lay one phyllo square in the bottom of the prepared baking dish. Using a pastry brush, generously brush the sheet with melted butter. Repeat with 19 squares of dough, to create a 20-sheet-thick layer.
- Evenly distribute nut filling over the phyllo stack, and drizzle with 4 tablespoons of the melted butter. Cover filling with another layer of phyllo dough and brush with melted butter. Continue layering remaining 19 squares of phyllo, brushing each with more butter.
- Slice entire dish of baklava on the diagonal, 5 times in one direction and 5 times in the opposite direction, to create about 26 “diamonds.” Pierce one whole clove into the center of each pastry diamond, and place the baking dish in the heated oven. Bake pastry until top is golden brown and crisp, 50 to 60 minutes (edges will be dark but should not burn). Meanwhile, make the syrup.
- For the syrup and assembly:
- In a medium saucepan, combine sugar, water, honey, cinnamon stick, vanilla bean and seeds, lemon, and cloves. Bring to a boil over high heat, then reduce heat to medium low and simmer, stirring occasionally, until sugar is dissolved and mixture is slightly thickened, about 10 minutes. Strain into a small bowl to cool.
- When baklava is finished, remove from the oven and place on a cooling rack. Pour warm honey syrup over the top of the baklava. Let cool to room temperature, at least 6 hours or overnight, to allow pastry to absorb syrup.
- ****Total time is 1 hour and 20 minutes, PLUS the additional hours of soaking time for the syrup.
The Cookebonyeyedenigma Seattle, WA
The Rating8 people
thanks for posting I love baklava!magali777 in Mexico loved it
I am use to walnut Baklava I can get that every day any ware. but not nearly as good as your recipe. You have my 5 fork rating
Michaeltrigger in loved it
wow this looks great i love these yumolaminitindel in THE HEART OF THE WINE COUNTRY loved it
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