Recipe

Mama Georgias Greek Best Baklava Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 4 months ago This is how my Mom makes her baklava and it is by far the best in the UNIVERSE!!! Prep:45m Cook:60m Servings:120	Greekgirrrl
	the only way to make real greekbaklava

Does this look good? Yeah! / Nope

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Ingredients

2 cups sugar

1 cup water

3/4 cup better-brand honey

2 tablespoons brandy

1 tablespoon fresh lemon juice

1 (3-inch) stick cinnamon

4 cups finely chopped lightly toasted hazelnuts

4 cups finely chopped lightly toasted almonds

4 cups finely chopped walnuts

1 cup sugar

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 (16-ounce) package frozen phyllo dough, thawed

1 pound UNSALTED butter, melted

Whole cloves

Directions

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.

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Comments

fuzzy 1 year, 4 months ago said:
This has to be the best recipe for baklava I have evr seen.....12 cups of nuts and all my favorites. Is the middle eastern version the one with the pistachios? I don't rememeber.

lunasea 1 year, 4 months ago said:
Oh GF - I wish I could give you 20 forks for this one. Besides the fact that I love. love, love Baklava, your stunning picture and ingredient guest list knocks my socks off. Look at that nut combo - w.o.w. Thanks hon - printing this one off to try. Can't wait! :) Vickie

wynnebaer 1 year, 4 months ago said:
WOW....:)

jimrug1 1 year, 4 months ago said:
Helene!! This sounds and looks just too damm good. Are you SURE your mother doesn't have some Lebanese blood in her?? Maybe she got this recipe out of an old Lebanese cookbook.... LOL

Your photo is so amazing. I found myself wanting to lick my computer screen. I am saving this recipe for sure....;-)~

ahmed1 1 year, 4 months ago said:
Ok now I have to change my mind...May be the Baklava is of a Greek origin!! Wonderful Helene.

jencathen 1 year, 4 months ago said:
Wow! I can't wait to try this recipe. I love baklava and this one sounds terrific.

As I don't make a lot of desserts I'm unsure as to what a good brand of honey is. Usually I just buy that one that looks like a plastic bear.

daboyslady 1 year, 4 months ago said:
Looks so good and worht the effort. This is one I can't wait to try.

efitobx 1 year, 4 months ago said:
The "Very Best In The Universe and Beyond"

kats_zoo 1 year, 3 months ago said:
I Love Baklava. Iwill be making this. Welcone sorry it took me a while. I have been in the gardens.

bobbyc0117 1 year, 1 month ago said:
Baklava is a true weakness for me, there is something about having some Baklava, a nice cup of strong black coffee and maybe just a touch of uzo. thanks for the great recipe you definitly got my 5.

angelinaw 1 year, 1 month ago said:
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!