Baklava from Closet Cooking

Light and flaky phyllo pastry layered with walnuts and cinnamon covered in a honey based syrup.


Servings: makes 16+ servings

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
  • 4 cups walnuts, chopped
  • 1/2 cup sugar
  • 1 tablespoon cinnamon
  • 1 cup butter, melted
  • 1 pound phyllo pastry, thawed
  • 3/4 cup water
  • 1/2 cup sugar
  • 1 stick cinnamon
  • 2 inch slice lemon peel
  • 2 inch slice orange peel
  • 3/4 cup honey
Directions
  1. Mix the walnuts, sugar and cinnamon in a bowl.
  2. Brush the bottom of a 9X13 inch pan with butter.
  3. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets in the pan.
  4. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.
  5. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.
  6. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.
  7. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.
  8. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.
  9. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets on top of the nut mixture.
  10. Slice the baklava with a sharp knife.
  11. Bake in a preheated 350F oven until golden brown on top, about 25-35 minutes.
  12. Bring the water, sugar, cinnamon, lemon and orange to a boil, reduce the heat and simmer for 10 minutes.
  13. Add the honey and simmer for 2 minutes.
  14. Remove the cinnamon, and peals from the syrup.
  15. Pour the syrup over the baklava when it comes out of the oven.
  16. Let the baklava cool for a few hours.
Comments