Description
nuts, cinnamon and a honey glaze combine with phyllo dough for a classic greek holiday dish that is the hit of our table every year!
Ingredients
Scale
For the Baklava:
- 16 ounces frozen filo dough (21 16x12 inch sheets)
- 1.5 cups butter or earth balance, melted
- 4 cups finely chopped walnuts
- 3 cups finely chopped pecans
- 3/4 cup pistachios
- 3/4 cup sugar
- 1 tablespoon ground cinnamon
For the honey glaze:
- 2 cups sugar
- 1 cup water
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 4 inch cinnamon stick
Instructions
For the Baklava:
- Thaw the frozen phyllo dough at room temperature for 2 hours (if phyllo is a different size, cut to fit pan). Cover with a slightly damp towel.
- Preheat oven to 350 degrees F
- Lightly butter the bottom of a 13x9x2-inch baking pan.
- Layer nine of the half sheets of phyllo in the pan, brushing each sheet with some of the melted butter or earth balance spread.
- Mix the walnuts, pecans, pistachios, sugar and cinnamon.
- Sprinkle about 1 cup of the nut mixture over the phyllo in the pan.
- Drizzle with some of the melted butter.
- Top with four more half sheets of the phyllo, brushing each with more of the melted butter.
- Repeat the nut-and-4-half-sheet-filo layers five times more.
- Sprinkle with the remaining nut mixture.
- Drizzle with some of the melted butter.
- Cut into diamond-shaped pieces or squares, cutting to, but not through, the bottom layer.
- Bake 325 degrees F for 60 minutes.
- Finish cutting diamonds or squares; cool thoroughly.
For the honey glaze:
- Meanwhile, in a saucepan combine the 2 cups sugar, water, honey, lemon juice and stick cinnamon stick.
- Boil gently, uncovered, for 15 minutes – WATCH CLOSELY as it can bubble over!
- Stir until blended.
- Pour warm syrup over cooled pastry.
- Cool completely.
Notes
- Baklava will keep, covered, for 4-5 days at room temperature.
Keywords: baklava, holiday baking, greek, greek holiday
