Baklava
Serves: 3
Lacy Volkman
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
680 g
Walnut (finely chopped)1 tbsp
Ground Cinnamon1 tbsp
Ground Cloves1810 g
Sugar1.5 cups
Bread Crumb7 tbsps
Honey7 cups
Water1 tbsp
Butter3 tbsps
Lemon JuiceDirections:
1
Preheat the oven to 390 degrees F then reduce heat to 300 degrees F before adding the baklava
2
Combine walnuts, cinnamon, ground cloves, sugar and bread crumbs together in a large bowl
3
Grease a baking pan with the melted butter
4
It should be the same size as the sheets of pastry
5
Trim the pastry to fit, if needed
6
Brush 1 sheet of pastry with melted butter and place in the bottom of the pan
7
Repeat this until you have a layer about 5 or 6 sheets deep
8
Cover with some of the nut filling
9
Place 2 more buttered pastry sheets on top and cover with more of the nut filling
10
Continue the layers until all of the filling is used
11
Use the last 4 or 5 of the buttered pastry sheets as the top layer
12
Using a small sharp knife cut a diamond shaped pattern into the baklava, cutting through the layers to the bottom of the pan
13
Stud the top of the baklava with the whole cloves
14
Bake in the center of the pre-heated oven for 1 1/2 hours
15
For fan-forced ovens it may be necessary to cover the baklava with aluminum foil to prevent it becoming too dark
16
When baked through remove and cool to room temperature
17
To make the syrup: Place the sugar, honey, water, cloves, butter and cinnamon in a saucepan and stir to combine
18
Boil for 7 to 10 minutes, then remove the cloves and cinnamon, with a slotted spoon and add the lemon juice
19
Pour the boiling syrup over the room temperature baklava
20
Allow to cool to the touch and serve