Baklava
Baklava
Servings Prep Time
40pieces 1 hour
Cook Time Passive Time
1 hour 6 to 8hours
Servings Prep Time
40pieces 1 hour
Cook Time Passive Time
1 hour 6 to 8hours
Ingredients
Cookie
Syrup
Instructions
  1. Chop walnuts until fine, add cinnamon and set aside. Butter a 9×13 baking dish. Unwrap fillo leaves and place on work surface with wax paper and a dry towel covering them to keep them from drying while working. Stack 8 sheets of fillo in the bottom of the pan, brushing each sheet with melted butter , before adding the next one on top. Sprinkle with a third of the nut mixture. Top with 2 more sheets of buttered fillo, sprinkle with half of the remaining nuts. Add two more sheets of fillo and the last of the nuts . Top with remaining 4 sheets of filo, buttering each one. Using a tip of a sharp knife tuck in the edges. Sprinkle lightly with water to prevent from curling. Pre-heat oven to 325 degrees. Using a very sharp knife, cut into diagonal parallel strips about 1 1/2 inch apart. Making about 40 pieces. Be sure to cut all the way through the bottom layer. Bake for 1 hour or until golden brown.
Syrup
  1. Meanwhile make syrup. In a medium saucepan combine sugar, water, corn syrup and honey. Bring to a boil over moderate heat, stirring to dissolve sugar. Cool to room temperature.
  2. When Baklava is done, remove from oven and cool 5 minutes Slowly pour cool syrup over warm pastry, allowing the syrup to run between the cut pieces. Let sit, uncovered at room temperature for 6 to 8 hours. Serve at room temperature.
  3. Baklava may be kept, covered at room temperature up to 3 days or frozen. Defrost, uncovered at room temperature.