Aug 18th, 2011 by Annie
An exotic Greek and Middle Eastern dessert filled with layers of paper-thin phyllo sheets, walnuts, almonds, honey, cinnamon and butter.
Prep time: 1 1/2 hours Bake time: 50 minutes Serves: a crowd
- 1 pound phyllo sheets
- 1.5 pounds (24 ounces) chopped blanched almonds
- 1 pound walnuts
- 1 tablespoon sugar
- 1 tablespoon ground cinnamon
- 1 cup butter, melted
- 1 1/2 cups water
- 1 1/2 cups sugar
- 1 1/2 cups honey
- 1 lemon, quartered with seeds removed
- 2 teaspoons vanilla
- Thaw phyllo dough in refrigerator.
- Preheat the oven to 350 degrees F.
- In food processor, chop almonds and walnuts and place in medium bowl. Add 1 tablespoon sugar and cinnamon to nuts and mix well. Set aside.
- Melt 1 cup of butter. Remove phyllo from refrigerator and unroll. Cut whole stack in half and cover phyllo with a damp cloth while assembling the baklava to keep it from drying out.
- With pastry brush, brush some butter on bottom of a 9 x 13 inch baking dish. Lay two sheets of phyllo in the bottom of the baking dish. Brush butter over phyllo sheets, then sprinkle about 2 to 3 tablespoons of nut mixture over butter phyllo sheets. Repeat layers until all ingredients are used, ending with top layer consisting of about 4 to 6 sheets of phyllo. Brush top of baklava with butter.
- Bake baklava in preheated oven for 50 minutes, until golden and crisp.
- While baklava is baking, combine water and 1 1/2 cups sugar, honey, lemon quarters, and vanilla in a saucepan. Bring to boil, reduce heat and simmer for 10 minutes.
- Immediately upon removing baklava from the oven, pour strained syrup over it. Let baklava cool completely before serving.
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