Gretchen's Baklava

Greek Dessert

Make at least 24 hours ahead -- a week is best. The longer you let the Baklava sit, the better it gets.

Ingredients

  • 1 lb Walnuts - Finely Chopped
  • 1/2 C. Sugar
  • 2 tsp Cinnamon
  • 1.5 C. Butter (3 sticks), Melted
  • 1 Package Frozen Phyllo Dough (16 oz) Thawed
  • 1 C. Sugar
  • 1 C. Water
  • 1 Tbsp Lemon Juice
  • 1 C. Honey
  • 1/2 tsp Vanilla

Directions

Preheat the oven to 300 degrees.
Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1") with melted butter.
Open the phyllo dough and layer 6 whole leafs in the pan, buttering each layer as you go. (The edges will extend over the side.)
Spread 1 cup of the walnut mixture.
Cut the remaining phyllo dough in half.
Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
Cook sauce over a medium heat, stirring occasionally for 12-15 minutes or until syrupy.
Remove from heat, add the honey and vanilla, and stir until well blended.
Remove the baklava from the oven and finish cutting through the layers.
Pour the sauce over the hot baklava.
Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator) -- longer if you can stand it!



you have a friend help! Spread 1 cup of the walnut mixture. Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts. Layer the remaining half sheets on top -- butter each layer. Brush the top with the remaining butter. Trim the edges off. Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.) This is done now since it will be very fragile when it comes out of the oven. Remember that the frozen phyllo (pronounced FEE-low) dough needs to thaw in the refridgerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. If you need to stop, cover the phyllo with waxed paper and a damp towel to keep it from drying out.

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Submitted 6/13/05.
Source: the net
Submitted By: Lee.M Kaye
setters@internode.on.net
Gretchen's Baklava