Recipe courtesy of Monte Carlo Liquors & Steak House
Baklava
- Level: Intermediate
- Yield: 28 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 872
- Total Fat
- 55
- Saturated Fat
- 22
- Carbohydrates
- 98
- Dietary Fiber
- 4
- Sugar
- 84
- Protein
- 7
- Cholesterol
- 83
- Sodium
- 82
- Total: 9 hr 55 min (includes overnight sit time)
- Active: 45 min
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
- Preheat the oven to 350 degrees F.
- For the nut mixture: Combine walnuts, sugar and cinnamon in a bowl. Mix until all ingredients are thoroughly incorporated, then set aside.
- 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.
- Use a knife to score the top of the filo dough into a diagonal crosshatch and bake for 1 hour. Let cool slightly.
- 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.
- Pour syrup over the top of the baklava. Let sit overnight at room temperature before serving.