Top | Desserts
Baklava (best!)
(recipe, Deanna Dudney)
primary-image, l
Ingredients
- 1 cup sugar
- ½ cup water
- 1 Tbsp. lemon juice
- ¼ cup honey
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 8 oz. phyllo dough (½ pkg)
- ½ cup melted butter, unsalted
- 1 cup chopped walnuts
- 1½ Tbsp. sugar
Steps
- In a saucepan combine the first addition of sugar with water, lemon juice, honey, cinnamon and cloves. Cook over medium heat until sugar dissolves; continue simmering until mixture is thick and coats the back of a spoon. Cool, then refrigerate for 30 minutes.
- Preheat the oven to 350°F. Liberally butter the bottom and sides of an 8x8x2-inch baking pan. Place 5 phyllo sheets (folded in half) in the pan, one at a time, brushing each with melted butter. (Keep sheets covered with a clean, damp kitchen towel until just ready to use.) Combine walnuts and remaining sugar; spread ⅓ of mixture evenly over the phyllo in the pan. Repeat layering with the remaining mixture and phyllo sheets, each also brushed with butter.
- Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.
- Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars.