BAKLAVAPrep Time: 20 minutes
Total Cooking Time: 30 minutes Serves 15-18
Ingredients
1 standard package phyllo dough
2 cups (4 sticks) unsalted butter 3 cups sugar
3 1/2 cups water
1 tbsp. lemon juice
1 1/2 cup ground walnuts
Instructions
Thaw the phyllo dough to room temperature.
Prepare the syrup by boiling the sugar and the water. Add the lemon juice and boil for about 15-20 minutes. Set aside and allow it to cool to room temperature.
Preheat the oven to 375 degrees.
Gently melt the butter without browning it.
Open the phyllo dough and unroll it carefully.
Lightly butter the bottom of a 9x13x2 inch baking pan (shallow sides are a must) with a brush. Brush every 2-3 sheets with the melted butter before layering the next sheets on top of it.
When half the dough is used in this manner, spread the walnuts across the dough evenly. Drizzle the walnuts with enough melted butter.
Continue to layer the remaining sheets of dough and keep brushing them with butter.
Cut the baklava into diagonal or square 1-inch strips and pour the rest of the butter on the baklava.
Bake at 375 degrees until golden brown.
Remove it from the oven and place on a cooling rack. Immediately, gradually pour the syrup over it and let it cool at least 2 hours.
2 comments:
a few additions if you like...
-you can place the dough sheets all together without spreading butter every 3 layers. eventually, pour HOT melted butter on top after cutting it.
-you can make more than one walnut layers (e.g. after every 10-15 sheets).
-you can use pecan, hazelnut or unsalted pistachio instead of walnut.
-to make baklava crunchy, bake at 300-325 degree with longer period of time.
-after you take baklava out of oven, let it cool for 3-5 minutes before you pour syrup.
-some people like to eat it after waiting half an hour or so, while it still is warm a little.
Thanks for the additions. I will definitely try some of them next time I make baklava inshallah.
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