| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 1 hr |
| Cook: | 45 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 cup granulated sugar
- 1 cup water
- 1/8 cup honey
- 1 (1/8-inch) slice lemon
- 1 (2-inch) stick cinnamon
- 2 cloves, whole
- 1 pound blanched almonds, coarsely ground
- 1 pound walnuts, coarsely ground
- 2 tablespoons granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cloves, ground
- 4 sheets phyllo dough
- 1 1/4 pounds unsalted butter, melted
Instructions
- Combine all of the syrup ingredients in a saucepan; bring to a boil and simmer for 15 minutes. Remove the lemon and spices. Cool and set aside.
- Preheat oven to 400 degrees F.
- Combine the almonds, walnuts, sugar, cinnamon, and ground cloves together in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder.
- Cut the roll into 2-inch pieces, dip each into the melted butter and place on a baking sheet. Place into the oven for about 30 minutes or until golden brown. When finished remove each piece from the pan and dip in the cool syrup and place on a rack to drain. Serve in small cup cake cups on a platter.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 946 |
| Total Fat | 83 g |
| Saturated Fat | 28 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 7 g |
| Sugar | 33 g |
| Protein | 15 g |
| Cholesterol | 102 mg |
| Sodium | 45 mg |
Reviews
I’ve never dared to make Baklava before due to the prep necessary. I can’t believe how easy this was! I am soooo not afraid to use phyllo anymore. ONE TIP: I melted the butter and used my hands to spread it over the dough–like i was fingerpainting. Messy? Yes, but it took way less time and was so worth the extra hand washing at the sink!
A good recepie. Make sure you keep your phyllo damp so that it doesn’t give you problems while working with it and after its been baked. Also, spread your nuts out so eat layer is even and you don’t have one layer thicker than the others.