Cookbook:Baklava
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| Baklava | |
|---|---|
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| Category | Dessert recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Desserts
Ingredients[edit | edit source]
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Pastry[edit | edit source]
- 1 pound (0.45 kg) phyllo dough
- 4–5 cup walnuts, chopped coarsely
- ½ cup white granulated sugar
- ¼ tsp ground cloves
- 1 tsp cinnamon
- ¾ pound sweet butter
Syrup[edit | edit source]
- 2 ½ cups of water
- 3 cups white granulated sugar
- 3 tsp lemon juice
- 1 tsp vanilla extract
Procedure[edit | edit source]
Pastry[edit | edit source]
- Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.
- Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.
- Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
- Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
- Repeat 5 times, making 5 layers.
- On the 6th sheet, sprinkle evenly with nut mixture.
- Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.
- Use a sharp knife to cut into diamond shapes.
- Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.
Syrup[edit | edit source]
- Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
- Pour cooled syrup over hot pastry. Enjoy!