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Add a photoThis Baklava recipe isn’t overly sweet and for large group parties it is a winner.
Ingredientes
- Dough
- 1 1/2 pound package phylo dough
- 1 1/2 pounds butter, melted
- Filling
- 1 1/2 lbs. walnuts, chopped
- 1 teaspoon cinnamon
- 1/2 cup superfine sugar
- Syrup
- 6 cups water
- 2 cups sugar
- 1/2 orange or lemon, zest only
- 1 cup honey
Direcciones
- ASSEMBLY
- Combine the nuts, sugar, and cinnamon and set aside.
- Brush the bottom of a 13â x 9â pan with melted butter. Take half of the phylo dough one layer at a time brushing each layer with melted butter. Spread the walnut mixture all over the top. Using the remaining phylo dough, follow the same process of buttering each layer until the complete package is used.
- BAKE
- Before baking, cut through the layers to form triangles. Do not cut from corner to corner. This is done at this point because it will be very fragile after it has been baked. Cover the top with wax or parchment paper. Bake @ 350º F for 30 minutes and reduce the oven to 300ºF. Remove the paper and bake for 30 minutes more or until it is golden brown. Remove the baklava from the oven and finish cutting through the layers.
- Five minutes before the baklava is done baking, prepare the syrup.
- SYRUP
- Cook water, sugar rind, and cinnamon over medium heat, stirring occasionally for 15 minutes. Remove from the heat, add the honey and vanilla, and stir until well blended.
- Pour the syrup over the hot baklava and allow it to completely cool. Let it sit for 24 hours, lightly covered, but not in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 32 servings | |
| Calories 371 | |
| Calories from Fat 216 | 58% |
| Total Fat 24.8g | 31% |
| Saturated Fat 11.83g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 231mg | 10% |
| Potassium 70mg | 2% |
| Total Carbs 36.75g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 23.8g | 16% |
| Protein 3.22g | 5% |
