Baklava with Walnuts and Amonds
Baklava is a Greek dessert that everyone should leave room for. A layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
Ingredients
Step 1
Gather the ingredients.
Step 2
Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.
Step 3
Preheat the oven to 325 F.
Step 4
Carefully remove the phyllo roll from the plastic sleeve. If needed, using a scissor or sharp knife to cut the sheets to make ones that measure 9x12 inches. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.
Step 5
Using a pastry brush, brush the bottom and sides of a 9x12-inch rectangular pan with melted butter.
Step 6
Begin by layering 6 sheets of phyllo, making sure to brush each with melted butter.
Step 7
Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.
Step 8
Continue layering another 6 sheets of phyllo, brushing each with melted butter.
Step 9
Add the remaining nut mixture in an even layer.
Step 10
Top with the remaining phyllo sheets.
Step 11
Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting later. (You can place the pan in the freezer for 10 minutes or so to harden the top layers and then use a serrated knife to score.)
Step 12
Bake in a preheated oven for about 45 minutes or until the phyllo turns a rich golden color.
Step 13
Make the syrup: In a medium saucepan, combine the water and the sugar and mix well.
Step 14
Add the cloves and simmer over medium-high heat for about 20 minutes. You want the syrup to be slightly thickened.
Step 15
Remove from the heat and discard the cloves.
Step 16
Stir in the lemon juice. Allow the syrup to cool slightly.
Step 17
When the baklava is out of the oven and still warm, ladle the syrup carefully over the entire dish.
Step 18
Baklava can be refrigerated or stored at room temperature.
Step 1
When the baklava is out of the oven and still warm, ladle the syrup carefully over the entire dish.
Step 2
Stir in the lemon juice. Allow the syrup to cool slightly.
Step 3
Remove from the heat and discard the cloves.
Step 4
Add the cloves and leave to simmer over medium-high heat
Step 5
In a medium saucepan, combine the water and the sugar and mix well.
Step 6
Put in the preheated oven to bake.
Step 7
Preheat the oven to 325 F.
Step 8
Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting later.
Step 9
Top with the remaining phyllo sheets.
Step 10
Add the remaining nut mixture in an even layer.
Step 11
Continue layering another 6 sheets of phyllo, brushing each with melted butter.
Step 12
Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.
Step 13
Mix the ingredients in a bowl. Set aside.
Step 14
Begin by layering 6 sheets of phyllo, making sure to brush each with melted butter.
Step 15
Using a pastry brush, brush the bottom and sides of a 9x12-inch rectangular pan with melted butter.
Step 16
Carefully remove the phyllo roll from the plastic sleeve. If needed, using a scissor or sharp knife to cut the sheets to make ones that measure 9x12 inches.
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