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Baklava Recipe

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This recipe for Baklava is from My Family Cookbook Generations of 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. thawed phylo dough pastry sheets
¾ c. finely chopped walnuts
¾ c. finely chopped pecans
½ c. finely chopped almonds
½ c. sugar
1 tsp cinnamon
1 tsp nutmeg
Mix together

1 ¼ lb melted butter

SYRUP
2½ c. sugar (3¾ c)
1 ¾ c water (2⅔ c)
5 whole cloves (10)
1 cinnamon stick (2)
finely grated rind of 1 orange and 1 lemon

1 c. honey (1½ c)
Directions:
Directions:
Brush a 13 x 9 x 2 inch pan well with butter. Place 1 pastry sheet in pan brush with melted butter. Repeat for 5 layers. Sprinkle with ⅓ of nut mixture. Repeat sequence for total of 4 layers. Drizzle remaining butter over top.

Bake at 300* for 1½ hours until golden brown.

Remove from oven, using a sharp knife cut diagonal lines from corner to corner, making an X, while still hot, pour syrup over baklava.

Syrup:
Combine sugar, water, cloves, cinnamon and grated lemon and orange rind and bring to a boil, simmer uncovered for 5 minutes to thicken. Remove from heat, discard spices and stir in honey.

Cool syrup then pour over Baklava when it comes out of the oven.

Once the Baklava comes out of the oven, cut an X into the baklava, the pour syrup over the Baklava. Let sit over night and then cut into pieces.

BAKLAVA IS BEST WHEN MADE 2 TO 3 DAYS IN ADVANCE.
Personal Notes:
Personal Notes:
I got this recipe from my Greek neighbor when I lived in my first apartment with Larry Rhoads. The apt was on E. Galbraith rd. This was a recipe handed down in her family for generations and she was kind enough to not only let me have it but she taught me to make it. This was in 1980 and I've been making it ever since. It is the BEST Baklava ever.

Hint: use a natural bristle paint brush to paint on the melted butter, goes super fast that way. When finished wrap the brush with plastic wrap and keep in the freezer for next time.

 

 

 

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