Baklava

Masiloves - Baklava - Recipe

 This homemade baklava recipe takes some time, but it’s well worth it. It’s perfect for family functions, parties, or for gifting!  I’ve always loved baklava. I’ve been making for most of my life. This particular recipe came from my great aunt. She was always entertaining and just knew the perfect thing to make all the time. 

Baklava

Course Dessert
Servings 2 Dozen
Author Jennifer Grooms

Ingredients

  • 3/4 cup 6 oz. water
  • 1/2 cup honey
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 cup 8 oz. unsalted butter, melted
  • 16 ounce package Filo dough 14x9 sheets thawed per directions
  • 4 cups 1 lb. mixed nuts, chopped (I used walnuts and pecans)
  • 1 tablespoon ground cinnamon
  • 30 whole cloves approximate

Instructions

  1. Combine the water, honey, sugar and lemon juice in a saucepan. Heat over medium-high until bubbling. Stir well. When the sugar is melted and the ingredients are well incorporated, remove from heat and let cool completely.
  2. Preheat oven to 325°F.
  3. Butter the bottom of a 13x9x3-inch baking pan.
  4. Combine the ground nuts and cinnamon in a large bowl.
  5. Lay one sheet of filo dough in the bottom of the buttered dish. The dough sheet will be larger than the pan, so scrunch it slightly so that it fits. It’s okay for it to be wrinkled. Brush lightly with butter (just 2-3 strokes of a pastry brush). Repeat process until you have layered 10 sheets of filo in the bottom of the pan. Sprinkle over 3/4 cup of the chopped nuts mixture.
  6. Layer and butter 5 sheets of filo on top, sprinkle on 3/4 cup of nuts. Repeat process 3 more times. Finally, layer and butter 10 sheets on top. Cut pastry diagonally both ways with a sharp paring knife so that cuts form diamond shapes. Push a single whole clove in the center of each diamond shape.
  7. Bake the pan for 50 minutes to 1 hour, or until the pastry is deeply golden. Remove the pan from the oven and immediately pour on the cooled honey syrup mixture. Let the baklava stand at room temperature uncovered for 2-3 hours, or until the syrup is completely soaked into the pastry.
  8. NOTE:  Pour the cooled honey syrup over the hot baklava. Don't let the baklava cool before you pour on the syrup or it will become soggy. This is also true if you poured the hot syrup over the hot baklava - You don't want soggy baklava!

  9. Store baklava at room temperature with a sheet of aluminum foil. Keeps at room temperature for 10-12 days.