Baklava
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic, large-batch recipe for crispy, spiced Baklava layered with almonds and walnuts, topped with a fragrant honey syrup. Perfect for holidays and large gatherings, yielding 80 pieces.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 45 mins | 1 hour | Several hours | 80 pieces |
🔪 Key Equipment
- 11”x17” pan
- Mixing bowl
- Sharp knife
Ingredients
Nut and Pastry Filling
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pound | Almonds | Unblanched, finely chopped |
| 1 pound | Walnuts | Finely chopped |
| 1/2 tsp. | Nutmeg | Ground |
| 1/2 tsp. | Cloves | Ground |
| 1 tsp. | Cinnamon | Ground |
| 1 tablespoon | Cream of wheat | Dry |
| 1 1/2 pound | Filo | Athens strudel leaves, defrosted |
| 1 1/2 pound | Unsalted butter | Melted (buy it in frozen foods dept.) |
| 80 | Whole cloves | For topping |
Syrup
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Sugar | Granulated |
| 2 cups | Water | Fresh |
| 3 tablespoons | Honey | Liquid |
| Juice of 1/2 | Lemon | Freshly squeezed (don’t use Realemon) |
| 2 | Cinnamon sticks | Whole |
Instructions
Step 1: Preparation and Nut Mixture
- Defrost strudel leaves and melt the 1 1/2 pound unsalted butter.
- Combine the 1 pound unblanched almonds, 1 pound walnuts, 1/2 tsp. nutmeg, 1/2 tsp. cloves, 1 tsp. cinnamon, and 1 tablespoon cream of wheat in a bowl and mix well.
Step 2: Layering the Baklava
- Brush the bottom of an 11”x17” pan with 2 tablespoons unsalted butter.
- Begin to layer 1 sheet filo, brush with unsalted butter, cover with another sheet of filo, brush with unsalted butter, and repeat the process until you have used about a dozen leaves.
- Spread about 1/3 cup nuts over the layers.
- Cover with a sheet of filo, brush with unsalted butter, add another sheet of filo, brush with unsalted butter, cover with another 1/3 cup of nuts, and repeat the process until all nuts are used.
- Cover with the remaining filo sheets (about 6), brushing each sheet with unsalted butter.
Step 3: Cutting, Baking, and Syrup
- With a sharp knife, cut into diamond shapes. Insert a whole clove into the center of each piece.
- Bake at 325°F for 1 hour or until golden brown.
- While baklava is baking, make the syrup: mix 4 cups sugar, 2 cups water, 3 tablespoons honey, juice of 1/2 lemon, and 2 cinnamon sticks. Stir well till sugar is mostly dissolved, boil 3 minutes till syrup is clear, then let cool.
- Pour the cooled syrup over the hot baklava.
- Cool several hours before serving. Freezes well!
💡 Make-Ahead & Storage: Baklava freezes very well; cool completely before storing or freezing.
Original Recipe Scan
