Baklava is one of my favorite desserts. And it’s low-fat! Just kidding. I used two sticks of butter making this. But it’s worth it…gooey, nutty, honey, flaky, buttery deliciousness. And fun to make! I combined a couple of recipes and came up with this. Try it…you won’t regret it.
1 Package Phyllo Dough, thawed
1 cup unsalted butter, melted
1 pound chopped nuts (I used walnuts and pistachios)
1 tsp ground cinnamon
1 cup water
1 cup sugar
3/4 cup honey
1 Tbs lemon juice
1 cinnamon stick
2 cardamom pods
a couple little pieces of lemon zest
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make the sauce while the baklava is baking. Simmer all ingredients together for about 15 minutes until slightly thickened. Take out cinnamon, cardamom and cloves. Drizzle over the baklava when it comes out of the oven. You can eat warm or let it solidify a little and eat when cool.