Baklava

 

Ingredients:

1 pound box of phyllo 9″ x 14″ sheets, room temperature

3/4 cup ghee or clarified butter

For the Syrup:

1 cup granulated sugar

3/4 cup water

1 tablespoon lemon juice

1 tablespoon orange blossom water

For the Nuts:

3 cups raw or roasted walnuts coarsely chopped in a food processor

1/2 cup granulated sugar

Substitute walnuts, with pistachios or pecans.

Directions:

For the simple syrup:

Add water, sugar, and lemon juice in a small pan on medium-high heat.

Bring the mixture to a boil, then reduce the heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear-colored, about 5 minutes.

Remove from heat, add the orange blossom water, and set aside to cool to room temperature.
In a large bowl, combine the walnuts and granulated sugar until well-mixed.

Preheat the oven to 350°F. Brush the bottom of a 9 x 13 pan with clarified butter.

Open the two sleeves of the phyllo sheet – each will have about 20 sheets.

Unroll them and cut off an inch at the end to make them fit into your 9" x 13" pan.

Lay one stack of 20 phyllo sheets in the pan, then add 5 to 10 more on top.

Spread the nuts mixture over the phyllo in one even layer, then add the remaining 10 to 15 phyllo sheets on top.

Cut the baklava into diamonds by making 4 cuts lengthwise and 9 cuts crosswise on the diagonal, holding down the phyllo sheets with your other hand as you cut carefully.

Pour the ghee or melted clarified butter over the baklava, then let rest, for about 5 minutes.

Bake until golden brown, about 50 to 60 minutes, rotating the baklava halfway through baking.

Remove the pan from the oven and pour the cooled simple syrup evenly over the baklava.

Allow to cool at room temperature for 1 hour before serving. Enjoy!

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