Better Baklava

Better Baklava

Before we get any further, don't worry, I'm not going to tell you that you should make your own phyllo dough at home. However, I will say that with some store bought phyllo dough, you can create the most incredible baklava at home with lots of walnuts and lots of honey.
  • Prep: 20 min
  • Cook: 20-25 min
  • Total: 45 min
  • Serves 24
Better Baklava
  • Thaw Phyllo
  • 1 pound phyllo dough
  • Thaw the phyllo dough according to manufacturer's directions (this may take overnight).
  • Dough and Nut Base
  • 2 tablespoons canola oil
  • Preheat oven to 350°F and generously grease a 9x13 baking pan with canola oil.
  • 1 ¼ pounds walnuts
  • ½ pound pistachios
  • Combine walnuts and pistachios in a large plastic bag and crush into fine pieces with a hard kitchen utensil such as a mallet or measuring cup.
  • ¼ cup of sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • Transfer nuts to a bowl and add sugar, cinnamon, and cloves. Toss to combine and set aside.
  • 1 cup of butter, melted
  • Melt butter in a microwave safe measuring cup or bowl. Set aside.
  • Assembly
  • 4 sheets phyllo dough
  • melted butter
  • 1 cup of reserved nuts
  • Place four sheets of phyllo dough on a 9x13 baking sheet and using a pastry brush, coat the top generously with melted butter.
  • 2 sheets phyllo dough
  • metled butter
  • 1 cup of reserved nuts
  • Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
  • 2 sheets phyllo dough
  • melted butter
  • 1 cup of reserved nuts
  • Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
  • 2 phyllo dough
  • melted butter
  • remaining nuts
  • Top with another two sheets of dough, coating each one with butter, and spread with another ½ cup of crushed nuts.
  • remaining phyllo dough
  • melted butter
  • Place remaining phyllo dough on top of last layer of nuts and coat with butter.
  • Cut baklava into 24 pieces before you place it in the oven. Bake at 350°F until phyllo becomes golden brown, about 20-25 minutes.
  • Syrup
  • 1 cup of water
  • 1 cup of sugar
  • ¾ cup of honey
  • 1 tablespoon lemon juice
  • While dough and nuts bake, combine water, sugar, honey, and lemon juice in a small saucepan. Bring to a boil and reduce heat to medium-low. Simmer until thickened to a honey-like consistency, about 5 minutes. Remove from heat.
  • Rest and Chill
  • When baked, remove baklava from the oven and immediately pour syrup evenly on top.
  • Let cool on a wire rack for at least 4 hours or overnight.
  • ½ cup finely crushed pistachios (optional)
  • Garnish with pistachios if desired.
  • Place in refrigerator until ready to serve.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/baklava/). Adapted from Mariya Rusciano.
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