Use walnuts, pecans, or other nuts in this delicious baklava.
Note: A few reviewers felt the oven was too hot or the baklava was done in less time. Begin checking the baklava at around 25 minutes.
Cook Time: 35 minutes
Total Time: 35 minutes
- 1 pound frozen phyllo sheets
- 1 cup melted butter
- 2 cups finely chopped walnuts or blanched almonds
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup sugar
- 3/4 cup honey
- 1 cup water
- 1 tablespoon lemon juice
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out. Place half of pastry sheets in a greased 15x10x1-inch baking pan, one by one, brushing each sheet quickly and all over with melted butter.
Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pastry. Place remaining sheets on top, brushing each with melted butter.
Cut baklava pastry into 2-inch diamonds. Bake at 400° until brown and crisp, about 30 to 35 minutes.
Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to a boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy.
Cool and pour over baklava.
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