Baklava

A treasured recipe from my Culinary School days; layers of buttery phyllo, fragrant nuts, and perfectly balanced honey syrup. Classic, crisp, and timeless.

Makes about 32 pieces

Ingredients:

Pastry:

• 1 pound package of phyllo dough, thawed

• 1 pound pecans or walnuts, chopped

• ¼ cup sugar

• 1 teaspoon cinnamon

• ½ teaspoon cloves, ground

• 12 oz. (3 sticks) butter, melted

  
  

Syrup:

• 2 cups sugar

• 1½ cups water

• ½ cup honey

• 2 strips lemon peel

• 1 lemon, juiced (about 1 oz.)

• ½ teaspoon cinnamon

  
  

Directions:

1. Mix together the nuts, sugar, cinnamon, and cloves.

2. Butter the bottom of a 15x10 inch rimmed baking pan using a pastry brush.

3. Unfold the phyllo leaves and lay one sheet in the bottom of the pan. Brush the dough lightly with butter.

4. Repeat until there are 10 buttered sheets in the pan.

5. Place ⅓ of the nut mixture in the pan in an even layer. Put in two more phyllo leaves, buttering each one as it is placed in the pan.

6. Put in another ⅓ of the nuts, another two buttered phyllo leaves, and the rest of the nuts.

7. Finally, place another 10 layers of phyllo leaves in the pan, buttering each, including the top one.

8. Chill the pastry in the refrigerator to congeal the butter; about 10 minutes. This will make cutting easier.

9. Cut the pastry into 4 rows lengthwise. Then cut diagonally to make a diamond shape (there will be triangle pieces at the end).

10. Bake at 350°F for 50-60 minutes, until golden brown.

11. While the baklava is baking, combine the syrup ingredients in a saucepan and bring to a boil (high heat). Reduce to a simmer (low heat) and cook for 10 minutes, stirring occasionally. Cool to lukewarm. Remove the lemon peel and skim off foam, if any.

12. When the pastry is baked, pour the warm syrup carefully over the hot baklava.

13. Let the baklava stand overnight so that the syrup can be absorbed. Enjoy!