Baklava

Photo: Baklava

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

ingredients

  • 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
      • 1 1/2 tablespoons lemon juice
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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.

      Notes

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

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 10 reviews

      • on January 28, 2014

        Flag

        This was my first attempt ever making baklava. I decided to give it a try after watching this episode. I took it to work and it was a great hit! One woman said it was perfectly sweet and not overly sweet. Thanks for sharing this wonderful family recipe!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on April 02, 2013

        Flag

        Made this for Easter dessert --- AMAZING! Not difficult - just messy! Recommend highly for a WOW dessert without much stress. BTW I used pistachios -- will never again eat a walnut baklava!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on January 12, 2013

        Flag

        This is a fantastic recipe. All my friends who I gave 4-8 pieces, hid them so they would not have to share! They freeze well. yummy!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.