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Bakalava Recipe

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This recipe for Bakalava, by , is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Grammy

Category:
Category:

Ingredients:  
Ingredients:  
16 oz phyllo dough - 1 package -thawed by package instructions
1 1/2 cups unsalted butter, melted
Filling:
1 lb walnuts, finely chopped (about 4 cups)
1/2 cup sugar
1 tsp ground cinnamon
Syrup:
1 cup honey
1 cup granulated sugar
1 cup water
2 Tbsp lemon juice juice of 1/2 lemon
2 lemon peels, 1 inch strips

Melted chocolate chips & chopped walnuts for garnish optional

Directions:
Directions:
Preheat oven to 350 degrees. Unroll pastry leaves and separate into 3 stacks of equal height and place 1 stack in a buttered 17X12X2 inch baking pan and brush every second sheet with melted butter. Mix walnuts, sugar and cinnamon and scatter 1/3 of it over pastry stack in pan. Top with half of the leaves from the second stack, brushing every other one with butter. Sprinkle with another 1/3 filling and top with the remaining leaves from second stack, again brushing with butter. Sprinkle with remaining filling and top with third stack of pastry leaves, again brushing every second leaf with butter. With a sharp knife, cut Baklava into 30 squares. Measure remaining butter and add a little extra, if needed, to total 1/2 cup and brown lightly over low heat, then pour evenly over pastry. Bake on center rack for 1/2 hour, reduce oven to 300 degrees and bake another 1/2 hour longer. Meanwhile, prepare syrup: heat honey, sugar, water, lemon juice and lemon rind and stir all in a heavy saucepan and pour over Baklava as soon as it comes from the oven. Sprinkle chopped walnuts on top or drizzle with melted chocolate if desired. Serve warm or cold.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Grammy says that she does not strain her syrup when she pours it over the hot Bakalava and she doesn't always use the lemon juice either.
Delicious! We love this at Christmas time!

 

 

 

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