Baklava … never pay full price again

Update: One of my readers graciously pointed out that this link from a few years ago was not working. Thank you! That may happen often with my archived posts as not all of them made the successful migration from Blogger. Please contact me whenever this happens and I will try to remedy it. Sadly, all the witty comments could not be added to the updated post. Time for new ones! Enjoy…


This year for our neighbor’s gift boxes, I opted for something more traditional … something my mom used to make for my dad’s coworkers that had them counting the days till our holidays: Baklava.
As anyone who’s made it knows, it’s one of the easiest desserts to assemble.  The hardest part is cutting it.  Here’s the recipe and my mom’s tip on making cutting it a bit easier:

Easy Baklava

This year for our neighbor's gift boxes, I opted for something more traditional ... something my mom used to make for my dad's coworkers that had them counting the days till our holidays: Baklava. As anyone who's made it knows, it's one of the easiest desserts to assemble. The hardest part is cutting it. Here's the recipe and my mom's tip on making cutting it a bit easier:

Ingredients

  • 2 cups Pecans (chopped into small pieces)
  • 2 cups Walnuts (chopped into small pieces)
  • 1 tablespoon Cinnamon
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 1/4 cup Sugar
  • 1 packet Phyllo Dough
  • 1 cup Melted Butter (with foam skimmed off)

Syrup

  • 3 cups Sugar
  • 1.5 cups Water
  • 2 tablespoons Lemon Juice

Directions

Syrup
1. Combine syrup ingredients in a heavy saucepan and bring to boil, stirring continuously
2. Once it boils, stop stirring and simmer uncovered until liquid starts to thicken slightly (You don't want it as thick as honey - but if does get too thick, you could always use it for hair removal!)
3. Set aside and let cool
4. Set oven to 350 degrees F
5. Grease a 9x11 pan
6. Combine nuts, spices, and sugar
7. Cut your stack of phyllo to fit your pan. Divide your stack into four smaller stacks.
8. Lay the first stack in the pan and butter the top sheet. (Now any Egyptians, Turks, Greeks, Armenians, etc... cover your ears for this part: you don't have to butter each sheet!)
9. Spread one third of the nut mix
10. Top with next stack, butter the top sheet.
11. Repeat until you get to the last stack, butter the top
12. Score the top layer into small diamonds. (Believe me, you want to do this now, not after it comes out of the oven. It will be crispy and cutting a crispy sheet of phyllo is not cute.This is the only part of baklava that is actually somewhat difficult.)
13. Once cut, put in the oven for half an hour, then lower heat to 200 and bake for another half hour.
14. Pour syrup over it as soon as it comes out of the oven (you don't have to use all of it if you don't want to)
15. Let that phyllo soak up the syrup. (When you cut it now, you will thank me for pre-scoring it.)

 

Comments

  1. Reply

    Did you have to post this hours before Iftar!??!

  2. Reply

    It’s always iftar somewhere in the world 🙂

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