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Baklava Recipe

Published On: Sep 15 2013 08:42:09 AM EDT
Weekend Diner

WDBJ7

Baklava Recipe

For a 12”x18” pan

2 ½ pounds of filo dough 

2 ½ pounds of chopped walnuts

1 cup of sugar

1tsp.  cinnamon

1 lb. melted unsalted butter

½ cup of Crisco oil

Approx. 80 cloves

 

For the syrup

                                                                                In a large pot bring the water, sugar, lemon peel and cinnamon 

5 cups of sugar                                                  sticks, to boil for about 50 minutes under medium heat.  Add

4 cups of water                                                 the lemon juice and continue to boil for another 10 minutes.

1 cup of honey                                                  Remove pot from the heat and add the honey while steering

2 cinnamon sticks                                            to mix well with the syrup. Let the syrup cool well while working

2 Table spoons of lemon juice                   on the baklava.

½ lemon peel

 

In a large bowl mix the walnuts with the sugar and cinnamon. Combine the melted butter with the oil and keep it warm while working with it. Take the pan and brush all sides and bottom with butter.

 

Start lairing the pan with 15 sheets of filo while buttering each one on the pan as you lair it (the filo should extend over all sides of the pan by about 4”). Now you continue to lair the next pound and a half of filo (inside the pan only) by drizzling with your brush some butter every sheet and spreading the walnut mixture on every other sheet of filo.  When you finish spreading the walnuts, you start turning to the inside of the pan all the excess filo of the first 15 sheets while buttering each sheet you turn in. You finish the lairs with the rest of the filo sheets while buttering well each lair. With a sharp knife, you cut the baklava in 1 ½” strips and then in diagonal strips to form diamond shape pieces.  Add one clove in the center of each piece and you are ready to bake in a preheated oven at 325 degrees for 1 ½ hours.

 

Pour 7 cups of syrup on the baklava as soon as it is out of the oven and let it cool completely uncovered.

You can cut and serve the next day, or you can also freeze it in a well covered container.