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Baklava
The perfect Eid dessert is made with honey, cinnamon, and your favourite nuts.
YIELDS
4
TO
5
Ingredients
- 16 oz phyllo dough, thawed by package instructions
- 1 1/4 cups unsalted butter, melted
- 1 lb nut of choice, finely chopped
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 3/4 cup water
- 1/2 cup honey
Directions
- Thaw phyllo dough, then place it on the counter for one hour before starting your baklava
- Trim phyllo dough to fit your baking dish.
- Butter the bottom and sides of your baking dish.
- In a medium saucepan, combine sugar, honey, lemon juice, and water. Bring to a boil over med-high heat, stirring until sugar is dissolved. Next, reduce heat and boil for an additional four minutes without stirring. Remove from heat and let the syrup cool while preparing the baklava.
- Pulse nuts until coarsely ground. Stir together four cups of finely chopped nuts and cinnamon.
- Place 10 phyllo sheets into a baking pan one at a time, brushing each sheet. Keep the remaining phyllo covered with a damp towel at all times. Spread about one-fifth of the nut mixture over phyllo dough.
- Add five buttered sheets of phyllo, then another layer of nuts. Repeat another four times. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.
- Cut pastry into one-and-a-half-inch wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for one hour and 15 minutes or until the tops are golden brown.
- Remove from oven and immediately spoon cooled syrup evenly over the hot baklava. Let the baklava cool completely, uncovered, and at room temperature. Enjoy!
