"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baklava Recipe

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This recipe for Baklava, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carrie Balderson
Added: Friday, October 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pound Phyllo dough (about 25 sheets a box)
4 cups finely chopped walnuts (I do mine in a blender which makes them pretty fine)
1/2 cup sugar
1 tsp. cinnamon
1 12x17 metal baking pan (the phyllo sheets fit well in this size;other sizes can be used but sheets will need trimming)
1 pound melted butter (probably a little less)

Syrup:
2 cups sugar
1 1/2 cups water
1 T lemon juice

Directions:
Directions:
Mix chopped nuts well with sugar and cinnamon. Set aside. Layer 8 sheets of phyllo dough, buttering in between sheets with a wide pastry brush. Make sure sheets go up on sides just a little (important). Sheets may be a little shirt using 12x17 pan, so just place one sheet further down one time, and the next time place next sheet slightly down at the other end. Sprinkle chopped nuts (1 cup) - very thin layer over 8th sheet, and then place 2 more phyllo sheets down, buttering in between. Sprinkle another thin layer of nuts (spreading evenly with fingers). Continue doing this (2 sheets and nuts) until 8 are left and then just continue to use these up, without nuts and buttering in between each sheet. With a sharp knife, cut through the baklava, but DO NOT go all the way to the bottom...just about one half or 3/4 way through. Make lengthwise strips about 2 inches apart, and then diagonal cuts, forming diamond shaped pieces. Cuts can be adjusted, depending on how large or how small you want the pieces.

Bake in preheated 325 oven for about 1 hour. (Top will be nice and golden brown. Cool completely before pouring syrup over it.

Syrup:
Combine sugar and water in a saucepan and bring to a slow boil, stirring occasionally until sugar is dissolved. Add lemon juice and cook slowly on medium heat for 10 minutes. Allow it to cool to lukewarm but NOT completely before pouring carefully and slowly over baklava.

Let stand for several hours or overnight and then cut through the scored pieces all the way bottom of pan.

Personal Notes:
Personal Notes:
If you want taller baklava, increase amount of nuts to 1 1/2 pounds, sugar to 3/4 cups, phyllo dough to 1 1/2 pounds. Sometimes I put 12 phyllo sheets on top. If you run out of syrup before you have covered the entire pan, make more. This will depend on how slow or fast you pour the syrup. Practice and experience will help. It may seem difficult, but it really isn't after you have made it a few times.

 

 

 

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