Ingredients with Measurements:
- 1 lb phyllo dough
- 1 lb unsalted butter, melted
- 1 lb chopped walnuts
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 cup honey
- 1/2 cup water
- 1 tbsp lemon juice
Special equipment needed:
- 9x13 inch baking dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix together the chopped walnuts, sugar, cinnamon, and cloves.
3. Brush the bottom and sides of the baking dish with melted butter.
4. Lay one sheet of phyllo dough in the bottom of the dish and brush it with melted butter.
5. Repeat this process with 7 more sheets of phyllo dough, brushing each layer with melted butter.
6. Spread half of the walnut mixture over the phyllo dough.
7. Layer 8 more sheets of phyllo dough, brushing each layer with melted butter.
8. Spread the remaining walnut mixture over the phyllo dough.
9. Layer 8 more sheets of phyllo dough, brushing each layer with melted butter.
10. Cut the baklava into diamond shapes using a sharp knife.
11. Bake for 45 minutes or until golden brown.
12. While the baklava is baking, make the syrup by combining the honey, water, and lemon juice in a saucepan.
13. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
14. Pour the hot syrup over the hot baklava.
15. Allow the baklava to cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 29g
Carbohydrates per serving: 49g
Protein per serving: 7g
Substitutions for ingredients:
- Almonds or pistachios can be used instead of walnuts.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add a layer of chopped pistachios or almonds between the layers of phyllo dough.
- Use a mixture of honey and rose water for the syrup.
Tips and tricks:
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Use a sharp knife to cut the baklava to prevent it from crumbling.
- Allow the baklava to cool completely before adding the hot syrup.
Storage instructions:
Store the baklava in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the baklava in the oven at 350°F for 10 minutes.
Presentation ideas:
Serve the baklava on a platter with a dusting of powdered sugar.
Garnishes:
Sprinkle chopped pistachios or walnuts over the top of the baklava.
Pairings:
Serve the baklava with a cup of Turkish coffee or mint tea.
Suggested side dishes:
Fresh fruit or a salad would be a refreshing side dish to serve with the baklava.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another sheet of phyllo dough.
- If the baklava is too dry, brush it with a little more melted butter before adding the syrup.
Food safety advice:
Store the baklava in an airtight container to prevent it from drying out.
Food history:
Baklava is a popular dessert in the Middle East and Mediterranean regions. It is believed to have originated in the Ottoman Empire.
Flavor profiles:
The baklava has a sweet and nutty flavor with a hint of cinnamon and cloves.
Serving suggestions:
Serve the baklava as a dessert after a Middle Eastern or Mediterranean meal.
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Region: Syrian