When most people think about Baklava they think Greek food. Baklava is also seen in many other cultures throughout Eastern Europe, Balkans, Middle East and Central Asia. The type of nut changes from walnuts to pistachios and even hazelnuts along with lemon juice to rose water. The origin of Baklava has not been absolutely established both Greece and Turkey claim that the dessert originates in their country. Whoever created it we thank you for a yummy treat which so many people enjoy.
Phyllo Dough sheets
5 cups chopped Walnuts
Cinnamon
1 1/2 cups Butter
Topping
1 cup Sugar
3/4 cup Water
1/2 cup Honey
2 Tablespoons Lemon Juice
Thaw the phyllo dough slowly by leaving on the counter for several hours or overnight in the refrigerator. Chop the walnuts and place in a bowl. Place cinnamon bottle within easy reach. Preheat oven to 325 degrees Fahrenheit.
When all the preparation is complete start by brushing the bottom and sides of a cake pan with melted butter. When you open the phyllo dough you will need to move quickly and keep it covered in between layering to prevent it from drying and tearing apart.
Place 1 sheet of dough and brush with butter. Place the next sheet on top and brush again with butter. Repeat the process until you have 6 to 7 layers. Add 1 cup of chopped walnuts and sprinkle with approximately 1/2 teaspoon cinnamon. Spread evenly and top with phyllo dough, again brush with butter and repeat the above process until you have 6-7 layers. Again, sprinkle walnuts and cinnamon repeating the process over and over until all nuts and phyllo dough are used in the preparatio. you should end with 6-7 sheets of buttered phyllo dough.
Prior to cooking cut the phyllo dough into 1 inch squares. If you cut it diagonally then you will have trapezoid shaped treats like traditional Baklava. Cut all the way through the layers.
Place in a preheated oven and bake 1 hour and 15 minute.
While the dessert is cooking prepare the glaze. The syrup topping must be poured over the Baklava as soon as it is pulled out of the oven while it is hot to prevent the Baklava from becoming saggy.
In a pot, place the all the syrup ingredients.Stir and bring to a rolling boil over medium low heat. When syrup is at a rolling boil allow it to boil for 4 minutes without stirring then remove from heat.
When the Baklava is golden brown remove from oven and slowly pour the syrup topping over it while hot. Ensure each piece is evenly coated. Allow to cool and serve. Cover pan for storage with loose fitting lid. The honey in the syrup will keep the dessert from drying out.
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