Baklava

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Delectable Baklava
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 

Inspired by the women of ST. Paul's Greek Orthodox Church, Hempstead, Long Island, New York.  Based on a recipe from "The Grecian Gourmet,"1961.

Course: Dessert
Servings: 12
Author: Jayne
Ingredients
  • 1 Pound of blanched almonds or walnuts or half pound of each, finely chopped
  • 1 cup sugar
  • 1 tbsp cinnamon
  • 1 lb of phyllo dough sheets
  • 2 cups unsalted butter, melted
  • ¾ cup sugar
  • ¾ cup honey
  • 2 cups water
  • juice of ½ lemon
Instructions

  1. Combine the nuts, sugar and cinnamon in a bowl and set aside. In an 9" X 14" X 2" baking dish put a sheet of phyllo. Brush with melted butter. Repeat process with seven more layers of phyllo. Evenly distribute a thin layer of the nut mixture over the surface of the last phyllo sheet. Cover with two more layers of phyllo and then another sprinkling of the nut mixture. Continue alternating two buttered sheets of the dough with the nut mixture until it is all used. Top with remaining buttered sheets of phyllo. With a very sharp knife, cut the baklava into one and a half inch diamond pieces.

  2. Fill a 2" deep baking pan half way with water and place on the bottom shelf of a 300 degree oven. Place the baklava on the middle rack and bake for three hours, replenishing the water pan if necessary.

  3. While the baklava is baking, make the syrup by combining the sugar, honey, water, and lemon juice along with the rind in a sauce pan. Boil for 20 minutes and cool to room temperature. Remove the lemon rind.

  4. As soon as the baklava is out of the oven, pour the syrup over the top, making sure that the entire surface is covered. Allow 20-30 minutes for the baklava to absorb all the syrup before serving.