I have wanted to make Baklava for at least 10 years. I have been a bit hesitant and decided this year to just do it. Martin called his grandma to get her recipe. We discussed and we did her recipe with a few tweaks of our own.
16 ounces Phyllo dough
1 Tablespoon vegetable oi
3 1/2 sticks butter, melted
4 cups of chopped walnuts (If you have leftover nuts, place the extra on a baking sheet and toast at 375 degrees for 10-15 minutes)
1/2 cup sugar
4 Tablespoons melted butter
2 teaspoons cinnamon
1/4 teaspoon salt
zest of lemon
zest of orange (you could do both or just one fruit)
2 cups of water
1 cup sugar
2 teaspoons vanilla
- Layout phyllo dough and cover with damp towel. They dry out fast. I learned that today! I cut the dough in half and that was the perfect size for my 9×13 metal baking pan. Preheat oven to 350 degrees. Melt those sticks of butter.
- Mix together the nut filling ingredients.
- Here is where Grandma Olga comes into play. Her way of making baklava is not the usual process you see and read about. Lightly oil the baking pan. I used sunflower oil. You can use vegetable oil.
- When you layer the phyllo you do not butter each piece. Layers as follows; 6 pieces on bottom, top 1 cup nut mixture, layer 6 pieces, top 1 cup nut mixture, layer 6 pieces, top 1 cup nut mixture, layer 6 pieces phyllo dough. Top layer is not covered with nuts, as you see from the above photo. (When layering be sure to layer one by one not just grabbing six pieces and setting down.)
- Cut the baklava into squares/diamonds. Make sure you are careful when you are doing this. (You want to be sure you cut all the way through. The melted butter and syrup have to get through the entire pan.)
- Pour the 3 1/2 sticks of melted butter into every nook and cranny.
- Bake at 350 degrees for 45 minutes or until top is golden brown.
- While the baklava is baking, make the syrup. Put all ingredients in saucepan. Over medium heat stir occasionally until sugar is dissolved.
- When baklava is done baking. Set aside to cool. (I put in the cold garage as my fridge was full. If you are lucky enough to have room in your fridge this time of year, after it cools a bit put it in there.) When cooled pour the warm syrup over the entire pan.
- Lightly cover with a towel. Let set for at least 6 hours. Overnight is best.
This was absolutely delicious. I can’t wait to make again. Next time, pistachios with almond flavoring. Hmmm, maybe for New Years Eve!!