Almond Baklava

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Almonds

Rated: 3 stars out of 5Rate itRead users' reviews (53)

RECIPE
COMMENTS & REVIEWS(53)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
12 pieces

Times:

Prep: 25 min
Inactive Prep: 8 hr 0 min
Cook: 1 hr 0 min
Total:: 9 hr 25 min

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For syrup:

2/3 cup honey

1/3 cup premium orange juice

1/3 cup water

For baklava:

3 cups whole natural almonds, roasted

1 3/4 cups sugar

1 tablespoon ground cinnamon

1 teaspoon allspice

1/4 teaspoon salt

3 sticks unsalted butter, melted and cooled slightly

1-pound package phyllo dough, thawed for 15 to 30 minutes if frozen

Syrup: Combine ingredients in a microwave-safe container, and cook on high heat 1 minute. Stir and cook 1 more minute. Let cool to room temperature, then refrigerate until cold.

Baklava: Put oven rack in middle position and preheat oven to 350 degrees F. Place almonds in a food processor and process with sugar, cinnamon, allspice and salt until almonds are roughly ground.

Generously brush a 13 by 9 by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Add a couple of tablespoons of almond mixture. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, brushing every second sheet generously with butter and add 1 cup of the almond mixture, until 10 sheets of phyllo have been used, total. Brush top layer of phyllo with butter. Let baklava stand at room temperature to harden slightly, about 10 to 15 minutes.

Using a sharp knife, cut baklava into 6 equal squares, then cut each piece in half diagonally to make 12 triangles. Be sure to cut all the way through.

Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. Cover when baklava is at room temperature. Do not chill.

Baklava keeps in an air-tight container up to 1 week.

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Comments & Reviews

recipe Almond Baklava
Annamarie Woodbridge, CT 06-10-2009
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VERY good!
Rated: 5 stars out of 5

Do you reviewers understand that when you give the recipe 3 stars it actually makes a difference!? I read the reviews and... there are people out there that say that it was GREAT and then give it 3 stars! Sheesh! Hence the 3 star average that this shows! I made it and it was REALLY good! VERY easy....well written recipe! PLEASE....if you like the recipe....give it 5 stars...so it doesn't discourage the readers from trying it! Sorta logical huh?Read more
recipe Almond Baklava
iris middle village, NY 03-14-2009
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great - worth the time
Rated: 4 stars out of 5

this was my first time using phyllo and it was super simple ... i used 1/2 as much sugar (since i was running low on sugar)... and i added pistachos & walnuts to the almonds and it was great! thanks Sandra Lee it was the hit of the party!Read more
recipe Almond Baklava
Anonymous 04-01-2008
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Way, way too much sugar
Rated: 1 stars out of 5

it was so sweet we couldn't enjoy the taste, which was good for the few bites we were able to swallow. The rest went to the... landfill. This recipe definitely not a keeper.Read more
recipe Almond Baklava
jen marlboro, MA 09-11-2007
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So so
Rated: 3 stars out of 5

Well I made this the first time and it came it out GREAT!! I then made it again - using slivered almonds rather than the... sliced ones and they didnt grind up as well and it didnt come out the same way as the first one. I'm not sure what happened. Im willing to try again and use the sliced ones vs the slivered almonds. Its definatly a very easy recipe that looks like you spent A LOT of time making it. Jen D Marlboro,MaRead more
recipe Almond Baklava
robyn bridgton, ME 03-20-2007
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dont be intimidated by phyllo
Rated: 5 stars out of 5

the title says it all. this was my maiden experience with phyllo and i have severe athritis in both wrists and working... quickly is not an option. it came out beautiful and kept very well.Read more
recipe Almond Baklava
Anonymous 02-26-2007
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great with some tweaking
Rated: 4 stars out of 5

fab recipie, delicious and fun to make. however, i used a few more layers of pastry on the bottom, (emirl gave me thaqt tip)... and also stacked more total layers. i also used less sauce but in the end, it's a great recipie and all were impressed.Read more