Baklava
1 lb. phyllo (or, filo) dough
2 c. walnuts, ground
1 c. sugar
1 tsp. cinnamon
1 1/2 c. butter
Sauce
3/4 c. water
1 1/4 c. honey
1/2 Tbl. lemon juice
Thaw phyllo dough according to package directions. Combine walnuts, sugar and cinnamon. Set aside. Whip butter with an electric mixer so that it is very soft, but not melted. (It could also be left on the counter overnight.) Butter a 9x13 pan; I use a cookie sheet with 1/2" sides. Place 4 sheets of phyllo dough on the pan, buttering each individually. Spread all of the walnut mixture on top of the 4 sheets. Cover with remaining phyllo sheets, buttering each individually. If it looks too tall, that's okay; it will bake down.
Place baklava in freezer for 10 minutes. Score in a diamond pattern with a very sharp knife, cutting 3/4 of the way through the baklava. Bake at 275° for for 1 1/2 hours, until golden brown. Combine the water, honey, and lemon juice, and heat. Pour evenly over baklava while it is hot. Cool in the pan for at least an hour before covering. May be made up to two days in advance. Serves 24.
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