Updated Baklava Recipe

Baklava

Equipment

  • 9" x 13" baking pan

Ingredients

  • 20 sheets phyllo dough 9"x13", thawed
  • 2 cups finely chopped walnuts
  • 1 tbsp sugar
  • 1 tsp vanilla extract
  • 1 cup clarified butter melted, or ½ cup melted butter and ½ cup vegetable oil

Syrup

  • 1 cup water
  • 2 cups sugar
  • ½ tsp lemon juice

Instructions

  • Preheat the oven to 350°F.
  • Combine nuts, vanilla and sugar. Set aside.
  • Unwrap room temperature phyllo dough and unroll sheets onto a cutting board to facilitate your work. Begin laying phyllo dough sheets in the pan two at a time. Lightly drizzle with butter after every two sheets making sure you baste the edges. Continue layering and drizzling sheets until have 10 sheets.
  • Spread nut mixture evenly over phyllo dough sheets. Drizzle with butter again.
  • Resume layering and drizzling until you have used all the sheets.
  • Score the baklava into 2-inch diamond pieces by first making cuts two inches apart lengthwise and then making diagonal cuts 2 inches apart.
  • Pour the remaining butter over top.
  • Bake for 40 minutes until deeply golden. Let cool

Simple syrup

  • Bring sugar and water to a boil over medium heat. Stir constantly until sugar is dissolved then add lemon juice and stop stirring. Simmer for 2 minutes until slightly thickened. Pour hot syrup over cooled baklava.
  • Let baklava completely cool before cutting again and serving.
  • Baklava tastes even better after sitting overnight, loosely covered.

Notes

  • Phyllo dough should be thawed in the refrigerator overnight (if frozen) and then brought to room temperature an hour before using. 
  • You can use different size pans such as a half sheet pan (12″x 18″) but trim the phyllo dough sheets accordingly so you have 10 sheets on the bottom layer and 10 sheets for the top. 
  • Clarified butter is essential to keeping the baklava crisp as it is lacking the water in regular butter. 
  • You do not want to completely cut the baklava before baking as it will be done again after baking. Just enough to score the diamond shapes. 
  • The lemon juice added to the simple syrup is only to keep the sugar from crystallizing.
  • To add chocolate drizzle: melt 6 oz dark chocolate with 1 Tbsp shortening 
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