Photo: Baklava

TOTAL TIME: 7 hr 25 min
Prep: 25 min
Inactive Prep: 6 hr
Cook: 1 hr
YIELD: About 50 baklava


  • 1 pound butter, melted, plus more for greasing
  • 8 ounces pistachios, ground
  • 8 ounces walnuts, ground
  • 1 cup graham crackers, ground
  • 1 teaspoon ground cinnamon
  • 1 pound fresh thin phyllo dough
    • SYRUP:
      • 3 cups sugar
      • One 6 to 8-ounce jar honey
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      Preheat the oven to 350 degrees F. Butter the bottom of a 9- by 13-inch pan.

      Mix together the ground nuts, graham crackers and cinnamon in a bowl. Spread a phyllo sheet in the buttered pan and brush on some more butter with a pastry brush. Put down another sheet and repeat this process with 10 sheets, buttering each sheet. Sprinkle 1/4 of the nut mixture on top of the 10th sheet.

      Layer on 4 more phyllo sheets, buttering each sheet, and top the last sheet with another 1/4 of the nut mixture. Repeat with 2 more layers of 4 phyllo sheets and 1/4 nut mixture, buttering each sheet. Top with 10 more sheets of buttered phyllo, adding lots of butter to the top of last sheet.

      Before baking, cut into diamond shapes with a sawing action using a sharp knife as phyllo is fragile and will tear easily. Bake on the lower rack of the oven until golden brown, 1 hour.

      For the syrup: While the baklava is baking, combine the sugar, honey and 1 1/2 cups water in a saucepan. Bring to a boil and let cook for 10 to 15 minutes, and then add the lemon juice and boil for a few minutes longer. Remove the syrup from the heat and let the mixture cool slightly.

      Let the baklava cool slightly. Pour the honey mixture on top -- both syrup and baklava should be warm while doing this. Let the baklava and syrup cool thoroughly, uncovered. Let the syrup soak into the baklava for at least 6 hours or overnight.


      Cook's Note: The baklava pieces can be wrapped individually in muffin tin liners and frozen after the syrup has been absorbed.

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