Almond Baklava

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Rated 4 stars out of 5
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Total Time:
9 hr 25 min
Prep
25 min
Inactive
8 hr 0 min
Cook
1 hr 0 min
Yield:
12 pieces
Level:
Intermediate
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Ingredients

For syrup:

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

Directions

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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Newest Ratings and Reviews

Read all 49 reviews

  • on November 30, 2012

    Flag

    I have made a lot of Baklava ...and all turned out great..this one is good..but must admit I altered the butter and honey...I love my things not so sweet...and of course Baklava is sweet..but I used cooking spray between some layers...and less honey...and I fould it amazing...I try to take recipes not so good for you and alter them to see if they turn out ok...and I was very happy..so was my friends and family...that's all I care about..

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  • on December 22, 2011

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    My daughter and I made this last year and we are making it again this year for Christmas gifts. It was rather easy to make and tastes so good. We used a coffee grinder to chop the almonds instead of a food processor it worked wonderfully. I think i might try this recipe with walnuts also.

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  • on November 10, 2011

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    I thought this recipe was wonderful. I used half pecans and half almonds and it turned out so well. Quite a few reviewers said the recipe was too difficult or not worth the work. I have to disagree, I thought it was great and frankly, I didn't expect even a semi homemade baklava to be something I could do in my sleep.

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