Mama Georgias Greek Best Baklava
From greekgirrrl 17 years ago
- 60 minutes to make
- Serves 120
This is how my Mom makes her baklava and it is by far the best in the UNIVERSE!!!
Ingredients
- 2 cups sugar shopping list
- 1 cup water shopping list
- 3/4 cup better-brand honey shopping list
- 2 tablespoons brandy shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1 (3-inch) stick cinnamon shopping list
- 4 cups finely chopped lightly toasted hazelnuts shopping list
- 4 cups finely chopped lightly toasted almonds shopping list
- 4 cups finely chopped walnuts shopping list
- 1 cup sugar shopping list
- 1 tablespoon ground cinnamon shopping list
- 1 teaspoon ground cloves shopping list
- 1 (16-ounce) package frozen phyllo dough, thawed shopping list
- 1 pound unsalted butter, melted shopping list
- whole cloves shopping list
How to make it
- Combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat, stirring constantly. Immediately remove from heat; cool syrup completely.
- Combine all the nuts and next 3 ingredients, stirring well.
- Cut phyllo sheets in half crosswise; cover with plastic wrap to keep from drying out..
- Brush 2 (13- x 9- x 2-inch) baking pans with melted butter. Place 8 phyllo sheets in 1 pan, brushing each sheet with butter; top with 2 cups nut mixture.
- Place 3 phyllo sheets over nut mixture, brushing each sheet with butter; top with 2 cups nut mixture. Repeat with 3 more phyllo sheets and 2 cups nut mixture; top with 6 phyllo sheets, brushing all but the top sheet with butter. Repeat procedure with remaining phyllo sheets, butter, and nut mixture in second pan.
- Cut layers diagonally into 3/4-inch diamonds; gently brush with remaining butter. Insert a clove in center of each diamond.
- Bake at 300° for 1 hour. Remove from oven, and pour syrup evenly over baklava. Cool completely in pans on wire racks.
- Cut again diagonally; remove from pans, and store in airtight containers at room temperature. Can also be frozen and thawed for later use.
The Rating
Reviewed by 21 people-
I moved from Pennsylvania to St Louis and I have been in Baklava withdrawl ever since. It looks fantastic and I can't wait to try it. Thanks for sharing!
angelinaw
in St Louis loved it
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Oops, I already rated it a 5
cookingforfun
in Marblehead loved it
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thanks for your "secret" :-)
luisascatering
in Burlingame loved it
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