Baklava

Photo: Linwaite

Yield: 20 servings
Community Recipe from

Ingredients

  • 2/3 cup(s) butter
  • 1/2 cup(s) vegetable oil
  • 2 pound(s) Filo dough
  • 8 cup(s) shelled walnuts
  • 2 teaspoon(s) gound cinamon
  • 1 teaspoon(s) ground cloves
  • syrup
  • 4 cup(s) granulated white sugar
  • 3 cup(s) water
  • 1 stick(s) cinnamon
  • 1 piece(s) orange peel
  • 1 cup(s) honey
  • 1/4 cup(s) light corn syrup
  • 1 1/2 tablespoon(s) fresh lemon juice, from 1/2 lemon

Preparation

  1. Preheat oven to 325°F. Combine nuts and spices in bowl. Melt butter and add oil. Keep warm while brushing filo. Brush bottom of pan with butter. Place 1 filo in pan, brush with butter and add another filo, continue until there are 4 layers of filo in bottom of pan. Brush with butter and sprinkle 4th pastry with nut mixture. Allow 2 pastry layers between nut filling; butter between each sheet of filo. Repeat until all nut mixture is used. End with 3 top layers of filo. Cut before baking with a sharp knife. Cut lengthways first and then cut diagonally to make diamond shapes. (Pour any extra butter/oil mixture over top.) Bake for 1 hour and 15 minutes.

  2. To make syrup: Cover and boil to approximately 220° F the sugar, water, cinnamon stick and orange peel. Then add honey, light corn syrup and the lemon juice to the sugar/water mixture. Bring to a boil, cool and pour over hot Baklava. I usually make the syrup while the Baklava is cooking and then pour it over the Baklava as soon as I remove it from the oven.

March 2013

This recipe is a personal recipe added by Linwaite and has not been tested or endorsed by MyRecipes.

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