I received this baklava recipe from a special friend who so lovingly made and shared it with me. It has become a tradition in our home, not only for the holidays, but for weddings, birthdays, bridal/baby showers, and other special occasions.
The recipe may look complicated at first, but I found that I can do everything ahead of time and then assemble once I am ready to bake. As my friend Sadie recommends: “Be sure to read the directions before making this delicate decadent dessert for success.”
Ingredients:
Base and Top
- 2 pounds phyllo dough (found in the freezer section of the grocery store)
- 2 pounds butter, clarified (see directions)
Sweetener
- 5 cups granulated sugar
- 2 1/2 cups water
- 2 tablespoons fresh lemon juice
Filling
- 2 pounds chopped or ground nuts (I like to use a combination of walnuts and pistachios)
- 1/4 cup sweetener
- 4 tablespoons clarified butter
Instructions:
- Clarify butter: Slowly melt butter over very low heat. Simmer until salt settles in the bottom of the pan, and there is a coating on top. Discard coating, and pour melted butter into a quart mason jar. Do not pour any of the settled salt into the jar. Discard salt.
- Prepare sweetener: Combine all ingredients in a saucepan. Bring to a boil and let simmer for 10 minutes until slightly syrupy.
- Prepare filling: Combine walnuts, pistachios, sweetener, and 4 tablespoons of clarified butter.
When you’re ready to assemble the dessert:
- Follow instructions on the phyllo dough packaging to thaw dough.
- Coat an 11 1/2 x 17 1/2 inch pan with melted butter. Place half of the phyllo sheets (one pound worth) in the pan one at a time, brushing each layer with melted butter. Place nut filling in the center and spread evenly over the buttered phyllo dough. Place the second pound of phyllo dough on top of the nut mixture and sprinkle/baste each layer, with the exception of the very last phyllo sheet.
- Cut in diamond shape by placing a ruler over the pan and cutting into 1 1/2 inch strips . Proceed to cut in opposite directions, making diamond shapes and using a ruler to assure even pieces. Dip fingers in cornstarch to prevent them from sticking to dough.
- Spread remaining butter on top.
- Bake in a preheated oven at 325 degrees Fahrenheit for 55 minutes or until golden brown. Check after 45 minutes, so that the dough does not become too brown.
- Remove baklava from the oven and cool slightly. Sprinkle cold sweetener over the top.
- Let rest overnight. Cut through again; be certain the knife goes all the way through the layers. Remove pieces to a serving tray or place each individual baklava into a paper cupcake holder.
- Enjoy!
Recipe compliments of OPL Master Naturalist and Home Chef Yvonne Dwyer
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
