Baklava ~ μπακλαβάς (walnut pastry)
Baklava is arguably the signature greek pastry. Everyone knows what baklava is and everyone seems to love it. Each family has there own version, but yia yia's is the best! ~Mark
Filling
2 lbs walnuts, coarsely ground
1 pkg almond toast (secret ingredient! Yia yia always used Zweiback toast, but as it has become hard to find, I have found that almond toast is a great substitute.~Mark)
1 cup of sugar
3 tbs ground cinnamon
1 lbs butter
1 lbs package Phyllo dough
Syrup
1 lemon slice
Juice of 1 Lemon
2 cups sugar
1 1/2 cups water
Baklava is arguably the signature greek pastry. Everyone knows what baklava is and everyone seems to love it. Each family has there own version, but yia yia's is the best! ~Mark
Filling
2 lbs walnuts, coarsely ground
1 pkg almond toast (secret ingredient! Yia yia always used Zweiback toast, but as it has become hard to find, I have found that almond toast is a great substitute.~Mark)
1 cup of sugar
3 tbs ground cinnamon
1 lbs butter
1 lbs package Phyllo dough
Syrup
1 lemon slice
Juice of 1 Lemon
2 cups sugar
1 1/2 cups water
Lightly grease a large deep (12x18) pan and set the oven to 350°F.
Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough. Cover with a damp towel to keep it from drying out.
Grind the nuts until in small, even sized pieces. Combine with sugar and cinnamon. In a separate bowl, melt the butter in the microwave.
Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 4 more times until it is 5 sheets thick, each sheet being "painted" with the butter.
Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 6 to 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
Cut into equal sized diamonds using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
While baking, make the syrup. Combine the sugar, lemon juice, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove from heat and allow to cool slightly.
Thaw the phyllo dough according to manufacturer's directions (this may take overnight). When thawed, roll out the dough. Cover with a damp towel to keep it from drying out.
Grind the nuts until in small, even sized pieces. Combine with sugar and cinnamon. In a separate bowl, melt the butter in the microwave.
Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 4 more times until it is 5 sheets thick, each sheet being "painted" with the butter.
Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 6 to 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
Cut into equal sized diamonds using a sharp knife. Bake at 350°F for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
While baking, make the syrup. Combine the sugar, lemon juice, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove from heat and allow to cool slightly.
Pour the syrup over the hot baklava and let cool for at least 4 hours before serving, allowing all the syrup to be absorbed
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