Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Baklava
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- Level: Easy
- Total: 7 hr 25 min
- Prep: 25 min
- Inactive: 6 hr
- Cook: 1 hr
- Yield: About 50 baklava
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 213
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 53 mg
- Level: Easy
- Total: 7 hr 25 min
- Prep: 25 min
- Inactive: 6 hr
- Cook: 1 hr
- Yield: About 50 baklava
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 213
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 53 mg
Ingredients
Syrup:
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Directions
- Preheat the oven to 350 degrees F. Butter the bottom of a 9- by 13-inch pan.
- Mix together the ground nuts, graham crackers and cinnamon in a bowl. Spread a phyllo sheet in the buttered pan and brush on some more butter with a pastry brush. Put down another sheet and repeat this process with 10 sheets, buttering each sheet. Sprinkle 1/4 of the nut mixture on top of the 10th sheet.
- Layer on 4 more phyllo sheets, buttering each sheet, and top the last sheet with another 1/4 of the nut mixture. Repeat with 2 more layers of 4 phyllo sheets and 1/4 nut mixture, buttering each sheet. Top with 10 more sheets of buttered phyllo, adding lots of butter to the top of last sheet.
- Before baking, cut into diamond shapes with a sawing action using a sharp knife as phyllo is fragile and will tear easily. Bake on the lower rack of the oven until golden brown, 1 hour.
- For the syrup: While the baklava is baking, combine the sugar, honey and 1 1/2 cups water in a saucepan. Bring to a boil and let cook for 10 to 15 minutes, and then add the lemon juice and boil for a few minutes longer. Remove the syrup from the heat and let the mixture cool slightly.
- Let the baklava cool slightly. Pour the honey mixture on top -- both syrup and baklava should be warm while doing this. Let the baklava and syrup cool thoroughly, uncovered. Let the syrup soak into the baklava for at least 6 hours or overnight.
