Here’s a recipe for delicious Walnut Baklava:
Ingredients:
- 1 package (16 ounces) phyllo dough, thawed
- 1 cup unsalted butter, melted
- 3 cups walnuts, finely chopped
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup honey
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
Prepare the Walnut Filling:
- First, in a mixing bowl, combine the finely chopped walnuts, 1/2 cup sugar, ground cinnamon, and ground cloves. Once combined, set the mixture aside.
- Assemble the Baklava:
- To begin assembling the baklava, preheat the oven to 350°F (175°C). Then, brush a 9×13-inch baking dish with melted butter to prevent sticking.
- Carefully unroll the phyllo dough and cover it with a damp towel to prevent drying out. Next, place one sheet of phyllo dough into the prepared baking dish and brush it with melted butter. Repeat this process with 7 more sheets, ensuring to brush each layer with butter.
- After layering the phyllo dough, sprinkle a generous amount of the walnut filling evenly over the layers.
- Continue layering the phyllo dough and walnut filling, following the same process until all the filling is used. Finish with a layer of phyllo dough on top, making sure to brush the top layer generously with melted butter.
- Cut and Bake:
- Once assembled, use a sharp knife to carefully cut the baklava into diamond or square shapes. Then, bake in the preheated oven for 45-50 minutes or until the baklava is golden brown and crisp.
- Prepare the Syrup:
- While the baklava is baking, prepare the syrup. In a saucepan, combine water, 1 cup sugar, honey, lemon juice, and vanilla extract. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes until slightly thickened.
- Pour the Syrup:
- After removing the baklava from the oven, and while it’s still hot, carefully pour the hot syrup evenly over the baklava, ensuring that all pieces are covered.
- Cool and Serve:
- Allow the baklava to cool completely in the pan before serving, allowing the syrup to soak in fully.
- Once cooled, serve the walnut baklava at room temperature and enjoy!
