Sweet Walnut filled pastry
- 2 c. Walnut Meat, crushed
- 1 c. Sugar
- 1 tsp. Cinnamon
- 1 T. Water
- 1 T. Vanilla
- 1 ½ c. Butter, melted
- 1 pkg. Phyllo Dough
- 1 ½ c. Water for syrup
- 1 ¼ c. Sugar for syrup
- 2 T. Lemon Juice for syrup
- 2 T. Honey for syrup
- Mix Walnuts, Sugar and Cinnamon together.
- Add Water and Vanilla. Set aside.
- Cut Phyllo sheets to fit into 9×13-inch pan. (Cover dough sheets with a towel so they don’t dry out before you use each one.)
- Brush bottom of pan with Butter.
- Layer half of the Phyllo Dough in the pan, brushing the top of each sheet with Butter after adding.
- Spread Nut Mixture evenly over Dough.
- Place remaining sheets of Dough on top, brushing the top of each sheet with Butter after adding.
- Cut Baklava lengthwise into 5 equal strips with a sharp knife.
- Cut diagonally into small diamond-shaped pieces.
- Drizzle any remaining Butter over the top.
- Bake at 325oF for 1 hour or until golden.
- Bring Water and Sugar to boil on the stove. Simmer for 10 minutes.
- Stir in Lemon Juice and Honey. Allow to cool slightly.
- Pour syrup over baked Baklava.
- Allow Baklava to completely cool before re-cutting pieces and serving.
* This incredible masterpiece is time-consuming to make and not cheap but well worth it. This is the most common version of Baklava, though my personal preference is Antep Baklava made with Pistachios.
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