| Level: | Easy |
| Total: | 7 hr 25 min |
| Prep: | 25 min |
| Inactive: | 6 hr |
| Cook: | 1 hr |
| Yield: | About 50 baklava |
Ingredients
- 1 pound butter, melted, plus more for greasing
- 8 ounces pistachios, ground
- 8 ounces walnuts, ground
- 1 cup graham crackers, ground
- 1 teaspoon ground cinnamon
- 1 pound fresh thin phyllo dough
- 3 cups sugar
- One 6 to 8-ounce jar honey
- 1 1/2 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F. Butter the bottom of a 9- by 13-inch pan.
- Mix together the ground nuts, graham crackers and cinnamon in a bowl. Spread a phyllo sheet in the buttered pan and brush on some more butter with a pastry brush. Put down another sheet and repeat this process with 10 sheets, buttering each sheet. Sprinkle 1/4 of the nut mixture on top of the 10th sheet.
- Layer on 4 more phyllo sheets, buttering each sheet, and top the last sheet with another 1/4 of the nut mixture. Repeat with 2 more layers of 4 phyllo sheets and 1/4 nut mixture, buttering each sheet. Top with 10 more sheets of buttered phyllo, adding lots of butter to the top of last sheet.
- Before baking, cut into diamond shapes with a sawing action using a sharp knife as phyllo is fragile and will tear easily. Bake on the lower rack of the oven until golden brown, 1 hour.
- For the syrup: While the baklava is baking, combine the sugar, honey and 1 1/2 cups water in a saucepan. Bring to a boil and let cook for 10 to 15 minutes, and then add the lemon juice and boil for a few minutes longer. Remove the syrup from the heat and let the mixture cool slightly.
- Let the baklava cool slightly. Pour the honey mixture on top — both syrup and baklava should be warm while doing this. Let the baklava and syrup cool thoroughly, uncovered. Let the syrup soak into the baklava for at least 6 hours or overnight.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 213 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 53 mg |
Reviews
Was left with way too much nut mixture…. Boiling the honey and sugar for that long resulted in a hard, gooey texture…. Couldn’t even get out of pan…. Someone will break a tooth on it.
Amazing and relatively easy!