Recipe courtesy of Monte Carlo Liquors & Steak House

Baklava

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  • Level: Intermediate
  • Total: 9 hr 55 min (includes overnight sit time)
  • Active: 45 min
  • Yield: 28 pieces
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Ingredients

Nut Mixture:

8 cups chopped walnuts

2 cups sugar 

1/2 cup ground cinnamon 

Filo:

2 pounds unsalted clarified butter, melted

Two 8-ounce boxes filo dough (18 to 20 sheets per box), thawed

Baking Syrup:

4 cups sugar

4 teaspoons freshly squeezed lemon juice 

4 teaspoons pure vanilla extract

2 cinnamon sticks 

Peel of 1 whole orange 

4 cups honey 

Directions

  1. Preheat the oven to 350 degrees F.
  2. For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside.
  3. For the filo: Brush an 18-by-13-inch baking dish with clarified butter, then lay out 12 sheets filo dough in the baking dish, brushing clarified butter between each. Sprinkle a third of the nut mixture on top. Layer 4 more sheets of the filo dough on top, brush with butter and add another third of the nut mixture. Layer again with 4 more sheets of the filo dough, brush with melted butter and add the remaining nut mixture. Cover with 10 filo dough sheets, brushing clarified butter between each.
  4. Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly.
  5. For the baking syrup: Bring sugar and 4 cups water to a boil in a pot. Add lemon juice, vanilla, cinnamon sticks and orange peel and stir. Pour in honey and turn heat down low to simmer, then simmer for 10 minutes.
  6. Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving.