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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 54 |
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My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. Read more . You need a half sheet pan for this, which makes a lot - about 54 3 squares! You can freeze it after the syrup drench, though. Ingredients:
---syrup |
3 1/2 cups sugar |
2 cups water |
1/4 cup lemon juice |
1/3 cup honey |
1/2 tsp rosewater |
---pastry |
1 lb finely chopped, peeled hazelnuts |
1 lb finely chopped, blanched almonds |
1/4 tsp ground cloves |
1/2 tsp nutmeg |
1/4 tsp cinnamon |
1/4 cup sugar |
1 1/2 lbs phyllo pastry sheets, thawed |
1 lb butter, melted |
Directions:
1. Syrup:
2. Combine sugar, water, lemon juice and honey in a medium saucepan.
3. Bring to a boil and cook 10 minutes.
4. Remove from heat and stir in rosewater.
5. Cool completely.
6. Pastry:
7. Preheat oven to 300F, grease a half sheet pan (18 x 12 ).
8. Combine nuts, spices and sugar.
9. Layer 8 sheets of phyllo pastry in the pan, brushing in between each layer with butter.
10. Sprinkle with 1/4 the nut mixture.
11. Cover nuts with 3 buttered phyllo sheets, followed by another 1/4 of the nut mixture.
12. Repeat until all the nuts are used.
13. Top the final layer of nuts with 6 buttered phyllo sheets. Do not butter the topmost layer.
14. Cut pastry (all the way through) into 54 squares.
15. Bake 1 1/2 hours.
16. Top hot pastry with the cooled honey syrup and allow to stand at room temperature until completely cooled.
17. Store in the refrigerator or freeze.
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