Baklava Nut & Filo Pastry

23 September 2014

Baklava

4 cups ground walnuts
2 cups ground almonds (and/or pecans)
4 Tbs. sugar
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
1 lb. melted unsalted butter
1 lb. filo dough

Combine first six ingredients and set aside. Brush bottom of 18” x 12” pan with melted butter. Place 8 filo sheets on bottom of pan, brushing each with melted butter. Take 4 filo sheets and place in pan, allowing sheets to drape over each of the 4 sides of pan. Brush with melted butter. Pour 2 cups of nut mixture into filo lined pan and spread evenly. Fold over the overlapping filo sheets, brushing with butter, to envelope the nut
filling. Repeat layering process two more times, to form 3 nut layers. Top pastry with remaining filo brushing each sheet with melted butter. Score through top layers of pastry with sharp knife making 6 strips lengthwise. Then cut 10 strips diagonally to form diamond shaped pieces. Sprinkle top of pastry with water to prevent curling. Bake in 325° oven for one hour. Cool for 5 minutes and then spoon cool syrup over pastry. Allow to stand at least 3 hours or overnight. Cut through scored pieces and serve. Baklava can be frozen and served later.

Siropi – Syrup

2 cups sugar
1½ cups water
1 Tbs. lemon rind

In a small saucepan, combine sugar and water. Bring to a slow boil, stirring occasionally until sugar is dissolved. Add lemon juice, lemon and orange rinds and cook over medium heat for 10 minutes. Let cool. Yield: 2 cups

Note: Use cool syrup on hot pastry and hot syrup on cool pastry.

For a tasty twist on regular baklava, try using 1 cup of Blood Orange Olive Oil from Bodacious Olive in Downtown Pensacola instead of butter to brush on the phyllo dough.

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