- Yield : 1 pan
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
Thanks for the bread recipe Warden. Much appreciated. On the topic of baklava, your recipe differs amazingly from mine.
This is for a drier, chewier baklava… I’m still experimenting with it, since the spices I used in the syrup and nut mixture overpowered the flavour of the nuts entirely. It may also be quite a bit sweeter than Phren’s recipe, not to mention more labour intensive. – Intoxify
- 1 lb phyllo dough (1 package, roughly)
- 1 cup of melted butter (margarine works as well)
- 1/2 lb finely chopped or coarsely ground almonds
- 1/2 lb finely chopped or coarsely ground walnuts
- 1/4 cup sugar
- 2 teaspoons of cinnamon
- 1/4 teaspoon ground cloves
- For the syrup: Note: this makes roughly double what you need for 1 pan of baklava, if you use it moderately, but it stores well, and can be used to sweeten/flavour other recipes or ice cream.
- 1 cup water
- 3 cups sugar
- 2 tablespoons lemon juice
- 2 tablespoons corn syrup (optional, but useful to thicken the syrup)
- 1 1/2 6" cinnamon sticks
- 5-7 whole cloves
Stir the syrup mixture over low heat until all the sugar is dissolved (roughly 5 minutes), increase heat, and simmer/boil for 5 minutes without stirring to reduce, before removing from heat and allowing it to cool. Remove the spices before letting it sit.
Mix the nuts, sugar, cinnamon and cloves. Layer 8-10 sheets of phyllo in a greased or non-stick baking dish, brushing melted butter over it every 2 layers. Pour half the nut mixture over the phyllo, and spread evenly. Add another 8-10 layers of phyllo and melted butter (use any ripped sheets in the middle layer) before adding the remaining nut mixture and repeating the phyllo and melted butter until you've used all of the sheets. Cut the baklava into squares or more traditional diamonds.
Preheat the oven to 350F. Sprinkle the top layer of phyllo with cold water to prevent the edges of the dough from curling up, then bake for 20 minutes. Reduce the heat, and bake at 300F for another 15, or until golden brown. Remove the pan from the oven and drizzle the cooled syrup into the cuts you made in the baklava before baking. Allow the baklava to cool for 4 hours, or chill in the refrigerator for 2-3.