Baklava
Baklava, thought to have originated during time of the Ottoman Empire, 500 years ago, today holds a promnent rank in the world of sweet delicacies. The fan base for this crisp, crunchy, nutty, honey rich pastry is locate in every country around the globe. We all "love" Baklava.
Servings 16
Equipment
- 1 9" x 13" jelly roll pan Lori uses aluminum foil pans for ease of baking and freezing later
Ingredients
- 2 rolls Phyllo dough 1 package, thawed to room temperature
- 1 lb walnuts or pistacios, chopped pieces 1/8 inch though not powder
- 1 lb butter, melted
- ¾ cup Buzz Savories local honey
Glaze
- ½ cup water
- 1 ½ cups sugar
Instructions
- Preheat over to 350 Degree F
- Brush the bottom of the pan with butter
- Layer 2 sheets of Phyllo dough flat in the pan (if dough overlaps the pan, trim with a sharp knife)
- Brush the top sheet of Phyllo with butter
- Alternate dough and butter until the first roll is used
- Spread the chopped nuts evenly over the buttered dough
- Drizzle 3/4 cup honey over the nuts
- Open the second roll of Phyllo dough and repeat the layering process with the second roll.
- Cut through all layers into diamond shapes before bakinng-use a sharp knife with a medium long blade and press hard cutting through all layers corner to corner to make the diamond shape
- Bake for approximately 50 minutes until the top is lightly bowned (may need an additional 10-15 minutes)
Glaze
- Combine water and sugar in a saucepan and heat to boiling. Let the syrup cool slightly then pour the syrup over the hot Baklava. Cover with a moist dish towel and let stand until completely cool.
- Once cooled, wrap in plastic wrap to prevent the Baklava from drying. This freezes very well.