Baklava turco

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Baklava turco

Ingredients

  • 1 (16 oz) pkg phyllo dough; thawed according to package instructions
  • 2 1/2 sticks (10 oz or 1 1/4 cups) melted unsalted Butter
  • 1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
  • 1 tsp ground cinnamon
  • 1 cup granulated sugar
  • 2 Tbsp lemon juice (juice of 1/2 lemon)
  • 3/4 cup water
  • 1/2 cup honey
  • Melted chocolate chips & chopped walnuts for garnish, optional

Directions

  1. How To Make Baklava:

    1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).

    2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.

    3. Butter the bottom and sides of a 13×9 non-stick baking pan.
    Start with your honey sauce (which will need time to cool as your baklava bakes).

    1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava.
    How to Assemble Baklava:

    Preheat Oven to 325˚F.

    1. Pulse walnuts about 10 times in a food processor until coarsley ground/ finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.
    2. Place 10 phyllo sheets into baking pan one at a time, brushing each sheet with butter once it’s in the pan before adding the next (i.e. place phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. Spread about 1/5 of nut mixture (about 3/4 cup) over phyllo dough.
    3. Add 5 buttered sheets of phyllo, then another layer of nuts. Repeat x 4. Finish off with 10 layers of buttered phyllo sheets. Brush the very top with butter.

    Here’s the order:
    10 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture,
    5 buttered phyllo sheets, 3/4 cup nut mixture
    10 buttered phyllo sheets and butter the top.

    4. Cut pastry into 1 1/2″ wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
    5. Remove from oven and immediately spoon the cooled syrup evenly over the hot baklava (you’ll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temperature.
    Tip: For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.

     

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