Sunday, October 07, 2007


Growing up right next door to Tarpon Springs, we always had great baklava available. In Knoxville it's easier to make it than to find it.

If you don't have enough walnuts, you can use a combination of almonds and walnuts.

Makes about 60 pieces

Preheat oven to 325

4 cups (1 lb) walnuts, finely chopped
1/2 cup sugar
1 tsp ground cinnamon

1 1/4 Cups butter, melted
1 16-oz pkg frozen phyllo dough (about 20 18 x 4 inch sheets), thawed

1 1/2 Cups sugar
1 cup water
1/4 cup honey
1/2 tsp grated lemon rind
2 tbl lemon juice
2 inch stick cinnamon

For filling: Stir together nuts, 1/2 cup sugar & cinnamon

Assembly: Brush the bottom of a 15 x 10 x 1-inch pan w/ some melted butter. Unfold phyllo dough. Keep phyllo covered with a barely damp cloth, removing sheets as you need them. Layer about 5 sheets in the pan, generously brushing each sheet with melted butter as you layer, (Don't worry if they tear a little.) allowing phyllo to extend up the sides of the pan. Sprinkle 1 1/2 cups of filling on top. Repeat layering the phyllo and filling twice. Layer remaing sheets atop the 3rd layer of filling, brushing each with butter. Drizzle any remaining butter over the top. Trim edges of phyllo to fit the pan. Using a sharp knife, cut through all the layers to make 60 diamond, triangle, or square-shaped pieces.

Bake in a 325 oven for 35-45 minutes or until golden. Slightly cool on wire rack.

Syrup: While baklava is baking, in a medium saucepan stir all ingredients together. Bring to a boil and reduce heat. Simmer, uncovered, for 20 minutes. Remove cinnamon stick. Pour syrup over slightly cooled baklava in the pan. Cool completely

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