Ingredients
- 1 pound walnuts, lightly toasted and roughly ground in a food processor or blender
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons granulated sugar
- 1 package phyllo pastry
- 1 cup unsalted butter, melted
Syrup:
- 1 cup water
- 1 cup sugar
- 1 cup honey
- 1 lemon, zested
- 1 teaspoon rose water
- 1 teaspoon orange blossom water
Directions
Preheat the oven to 350 degrees F.
Combine the walnuts, cinnamon and sugar in a large bowl and set aside. In the bottom of a greased 9 by 13-inch pan, put 1 layer of phyllo and brush liberally with butter. Repeat 6 more times, buttering each delicate layer, until you have 7 layers of phyllo. Spoon 1/3 of the nut mixture over the phyllo and top with 5 more individually buttered sheets of phyllo. Repeat the process 2 more times and finish with 7 layers of phyllo. Brush the final layer with butter and bake until golden brown, about 50 minutes.
While the baklava is baking, make syrup. Add all of the syrup ingredients to a medium pot and bring to a boil over medium-low heat. Reduce the heat to low and simmer for 10 minutes.
Remove the baklava from the oven and pour the syrup evenly over the top. Cut into squares or diamonds and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By hlphillips1
on July 21, 2012
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This is a really good baklava recipe. I did replace the lemon with orange, the rose water with more orange blossom water and part of the cinnamon with cardamom. The only real problem I had with this recipe is the timing. 50 minutes was WAY too long! Mine was VERY done (but not burnt 30 minutes in. I imagine 25 would have been plenty.
Read all 1 reviews