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Baklava is a flaky, nutty, honey-sweet
middle eastern dessert. It is so good, its popularity is world-wide,
but "do-bee" aware...this treat is so rich, it is best
enjoyed in small portions.
- 3 cups finely chopped walnuts
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups clarified butter* - divided use
1/2 cup honey
1 (16-ounce) package frozen filo (phyllo) pastry sheets**, thawed
- 1 cup honey
3/4 cup water
1/2 teaspoon grated lemon peel
3 whole cloves
1 (3-inch) cinnamon stick
1 1/2 teaspoons lemon juice
- For Baklava: Combine walnuts and spices
in medium bowl.
- Reserve 1/2 cup clarified butter for brushing
top and bottom layers; stir honey into remaining 1 cup butter.
- Brush bottom of 13x9x2-inch baking pan
with some of clarified butter.
- Cut filo sheets in half crosswise; trim
to 13x9-inch rectangles. Cover filo with waxed paper and damp
towel to keep from drying out.
- Line pan with 10 sheets of filo, brushing
each sheet with clarified butter; sprinkle with 1/3 cup walnut
mixture. Place 2 sheets filo on top of walnut layer, brushing
each with honey-butter mixture. Sprinkle with 1/3 cup walnut
mixture. Repeat, layering 2 sheets filo, brushing each with honey-butter
mixture and sprinkling with 1/3 cup walnut mixture until all
nut mixture is used. Top with remaining file sheets, brushing
each with clarified butter.
- With a sharp knife, cut baklava into diamond-shaped
pieces, carefully cutting through all layers.
- Bake in preheated 325°F (160°C)
oven 45 minutes.
- Reduce heat to 275°F (135°C) and
bake 20 minutes more.
- Remove from oven; and while still hot,
carefully spoon cool Honey Syrup over entire surface.
- For Honey Syrup: Combine honey, water,
lemon peel, cloves and cinnamon in small saucepan over medium
heat. Bring to a boil. Reduce heat to low and simmer 20 minutes.
Add lemon juice; simmer 5 minutes more. Remove from heat; cool.
Remove cloves and cinnamon before using.
Makes 36 servings.
*To clarify butter, melt 1 pound of butter
in a saucepan over medium heat. Skim off foam; strain clear yellow
liquid into a bowl, leaving cloudy residue (the milk solids)
in bottom of pan.
**Thaw filo dough for 8 hours in refrigerator,
Recipe courtesy of the National Honey Board.
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