For some reason, I always think of Baklava at Christmas time - so this year, we opted to make enough to include in the goodie plates we make for our neighbors/friends. This recipe comes from the magazine Coastal Living - it is super easy to make, and everyone seems to really love it!!
Ingredients:
1 (16 ounce) package frozen phyllo dough (defrost in refrigerator overnight)
1 1/4 cups butter, melted (although, we always seem to use more!)
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup finely crushed Zwieback (I recently found out that Zwieback is no longer being made - so we substituted an almond flavored biscotti)
1/2 cup sugar
1 teaspoon ground cinnamon
2 1/2 cups sugar (for the Honey Syrup)
1 1/4 cups water (for the Honey Syrup)
1/2 cup honey (for the Honey Syrup)
2 tablespoons fresh lemon juice (for the Honey Syrup)
Instructions:
Step 1 - Coat a 13x9 inch pan with butter
Step 2 - Cut phyllo dough into 13x9 inch sheets, covering with plastic wrap and a slightly damp towel.
Step 3 - Layer 10 sheets of phyllo dough into pan, using melted butter to butter each sheet separately as you layer in pan
Step 4 - Combine pecans and next 5 ingredients, mixing well
Step 5 - Sprinkle one quarter of nut mixture over phyllo dough in pan. Lightly drizzle with melted butter.
Step 6 - Add seven more sheets of phyllo dough, again buttering each layer. Repeat procedure three more times with the remaining nut mixture. The last layer should be 10 sheets of buttered phyllo dough.
Step 7 - Using a sharp knife, cut into triangles.
Step 8 - Bake at 350 degrees F for 45 minutes, or until golden.
Step 9 - While baking baklava, prepare the honey syrup by combining the sugar, water, honey and lemon juice in a medium saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat, and simmer uncovered for 1 minute, or until sugar dissolves.
Step 10 - Remove baklava from oven, drizzle two cups of honey syrup over it, and allow to cool in pan on wire rack.
Note - the remaining Honey Syrup can be served with the baklava.
Enjoy!!!
Ingredients:
1 (16 ounce) package frozen phyllo dough (defrost in refrigerator overnight)
1 1/4 cups butter, melted (although, we always seem to use more!)
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 cup finely chopped almonds
1/2 cup finely crushed Zwieback (I recently found out that Zwieback is no longer being made - so we substituted an almond flavored biscotti)
1/2 cup sugar
1 teaspoon ground cinnamon
2 1/2 cups sugar (for the Honey Syrup)
1 1/4 cups water (for the Honey Syrup)
1/2 cup honey (for the Honey Syrup)
2 tablespoons fresh lemon juice (for the Honey Syrup)
Instructions:
Step 1 - Coat a 13x9 inch pan with butter
Step 2 - Cut phyllo dough into 13x9 inch sheets, covering with plastic wrap and a slightly damp towel.
Step 3 - Layer 10 sheets of phyllo dough into pan, using melted butter to butter each sheet separately as you layer in pan
Step 4 - Combine pecans and next 5 ingredients, mixing well
Step 5 - Sprinkle one quarter of nut mixture over phyllo dough in pan. Lightly drizzle with melted butter.
Step 6 - Add seven more sheets of phyllo dough, again buttering each layer. Repeat procedure three more times with the remaining nut mixture. The last layer should be 10 sheets of buttered phyllo dough.
Step 7 - Using a sharp knife, cut into triangles.
Step 8 - Bake at 350 degrees F for 45 minutes, or until golden.
Step 9 - While baking baklava, prepare the honey syrup by combining the sugar, water, honey and lemon juice in a medium saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat, and simmer uncovered for 1 minute, or until sugar dissolves.
Step 10 - Remove baklava from oven, drizzle two cups of honey syrup over it, and allow to cool in pan on wire rack.
Note - the remaining Honey Syrup can be served with the baklava.
Enjoy!!!
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