Yia Yia's Baklava
Ingredients1 d 1 h 35 m servings 386 cals
- Stir together water, 2 cups sugar, cloves, cinnamon stick, and 1/2 the lemon juice together in a saucepan. Bring to a boil, reduce heat to low, and simmer until flavor blends and syrup consistency is reached, about 15 minutes. Stir remaining 1/2 the lemon juice into syrup. Strain and refrigerate until cool, at least 30 minutes.
- Stir walnuts, 1 cup sugar, ground cinnamon, and nutmeg together in a bowl.
- Preheat oven to 350 degrees F (175 degrees C). Brush butter on the bottom and sides of a 9x13-inch glass baking dish.
- Lay the phyllo dough out on a clean, dry surface and cover it with plastic wrap. Cover the plastic wrap with a damp towel.
- Lay 1 sheet of phyllo dough in prepared baking dish and lightly brush with butter. Lay another 1 sheet of phyllo dough on top, brush with butter. Repeat layering and brushing with butter with 4 more sheets of phyllo dough.
- Gently spread 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
- Spread another 1/3 the walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with 3 more sheets of dough.
- Spread the remaining 1/3 walnut mixture in an even layer over the phyllo dough in the baking dish. Place a sheet of phyllo dough over the walnut mixture and brush it with butter. Repeat layering and buttering with the remaining 5 sheets of dough. Cut baklava into 1-inch diamonds.
- Bake in the preheated oven until lightly golden brown, 35 to 45 minutes.
- Pour cooled syrup over baked baklava and cool for 1 day to absorb syrup.
- Cook's Notes:
- Cutting the baklava is done easiest with a large butchers knife and a gentle hand to hold down the top phyllo dough layers while cutting. To cut in diamonds, make 4 even cuts down the length of the pan, and then make cuts diagonally beginning at the corner.
- Phyllo dough dries out quickly and becomes difficult to work with, so it is best to work quickly.
- Using a glass baking dish is best, because it allows the cook to see if the bottom of the baklava is getting golden brown. I serve it in cupcake tins. Be sure to store it uncovered, so that it will stay moist.
Per Serving: 386 calories; 22.9 g fat; 44 g carbohydrates; 4.9 g protein; 18 mg cholesterol; 95 mg sodium. Full nutrition
ReviewsRead all reviews 7
Hi everyone, I submitted this recipe and have a quick note for anyone who saw this featured in the AR magazine: They said they halved the syrup and only let it sit for 2 hours. Though this is ...
I made this today for a Valentine's Day treat for my family, who loves baklava. I only used 10 ounces of walnuts, and felt that was more than enough. After brushing butter on each piece of phyll...
Just made this for a xmas eve dinner party, and it received rave reviews from some very savvy baklava lovers. I did make a couple of tweak, as I grew up with baklava (am half Greek) and had some...
Im still working on this its in the oven, but wanted to note that my syrup is way watery. I've tried boiling the snot out of it. I don't know what to do since this is my first time, I'm not sure...
I followed the basic overall recipe. Subbed in pecans for walnuts though and added 2 extra layers of phyllo to the bottom. Boyfriend said it was the best baklava he's ever had. Even with an inci...
This was the first time that I used lemon juice and no honey or orange in the syrup. I modified the syrup a bit and added some honey, but not sure that I would do that again with the lemon. I w...