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How to Make Baklava
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3.84 from 6 votes

Baklava

Sweet, gooey, and crispy. The perfect dessert!
Prep Time10 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Greek
Servings: 32 pieces
Calories: 222kcal
Author: Cery

Ingredients

Baklava

  • 1 lb raw, unsalted nuts
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground mace
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground allspice
  • 1 pkg phyllo dough
  • 1 cup butter melted

Syrup

  • 1 cup brown sugar packed
  • 1 cup water
  • 1/2 cup honey
  • 1 tsp homemade vanilla extract
  • 1 tsp lemon juice
  • 2 cinnamon sticks
  • 6 whole cloves
  • peel from 1 orange washed, cut in strips, and pith removed

Instructions

Baklava

  • Preheat oven to 350 degrees.
  • Butter a 9x13 inch baking dish.
  • Chop the nuts very fine. You can do this by hand or in a food processor.
  • After the nuts are fine, mix the ground spices into them.
  • Ok, now comes the tricky bit. Unroll the phyllo and place it on a cookie sheet (or your counter top if it's clean enough). Mine measured 9x14 so I had to cut an inch off of one end so it would fit my baking dish. Now, cover the phyllo with plastic wrap and then with a damp cloth.
  • Place 4 to 6 sheets of phyllo in the bottom of your baking dish. Brush generously with the melted butter.
  • Sprinkle 5 to 6 tablespoons of the nut mixture evenly over the phyllo.
  • Add 2 more sheets of phyllo dough and brush with butter.
  • Continue to layer the nuts and phyllo sheets, brushing the sheets with butter as you go, until you have used all of the nut mixture.
  • For the top layer of phyllo, use 6 to 8 sheets, buttering each one.
  • Now, using a very sharp knife, cut the Baklava all the way through, into 4 long rows. Then cut diagonally to make diamond shapes.
  • Place in the preheated oven ad bake for 40-50 minutes, until golden brown.

Syrup

  • Combine the brown sugar and the water in a small saucepan and bring to a boil.
  • Add the honey, cinnamon sticks, cloves and orange peel and return to a boil.
  • Reduce heat and simmer for 20 minutes.
  • Remove and discard the cloves and cinnamon sticks. The orange peel is now "candied" orange peel and can be used in other recipes.
  • Add the lemon juice and the vanilla and mix well.
  • Remove the syrup from the heat and allow to cool slightly.
  • After removing the Baklava from the oven, immediately spoon the syrup over the top.
  • Allow the Baklava to cool completely before serving.

Nutrition

Calories: 222kcal | Carbohydrates: 23g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 124mg | Potassium: 113mg | Fiber: 2g | Sugar: 11g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg