Honey baklava

Votes: 11

Time: 4 hours.
Complexity: average
Quantity: 32 pcs.

Honey baklava - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the baklava:

450 g (about 3 cups) chopped walnuts, pistachios, hazelnuts and/or almonds
18 sheets frozen filo pastry (thawed)
1/4 cup powdered sugar
3/4 tsp ground cinnamon
3/4 tsp natural vanilla extract
A pinch of salt
225 g melted butter

For the syrup:

1 and 3/4 cups sugar
1/2 cup honey
1 tbsp fresh lemon juice
1/2 tsp rose water (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: filo dough, walnuts, pistachios, hazelnuts, almond, lemon juice, powdered sugar, cinnamon, vanilla extract, syrup

Cooking the dish according to the recipe:

Prepare the syrup: In a medium saucepan, bring 2 cups of water, sugar, and honey to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until the sugar dissolves and the syrup thickens enough to coat the back of a spoon, about 20 minutes.

Add lemon juice and rose water. Pour the syrup into a large liquid measuring cup or heatproof bowl and refrigerate until using (or up to 1 day).
Prepare the baklava: Position a rack in the lower third of the oven. Preheat the oven to 375°F (190°C). In a food processor, pulse the nuts, powdered sugar, and cinnamon until coarse crumbs form. Transfer to a bowl and toss with vanilla extract and salt.

Grease the bottom and sides of a 9 x 13-inch baking dish with melted butter. Trim the phyllo dough to 9 x 13 inches with kitchen scissors and cover with a damp towel. Place 1 sheet of phyllo dough in the prepared dish and grease it with butter. Repeat with 5 more sheets of dough, buttering each one.

Sprinkle the phyllo dough base evenly with about 3/4 cup of the nut mixture. Top with 2 more sheets of dough, brushing each with butter, then spread with another 3/4 cup of the nut mixture. Make 2 more layers in the same way (2 buttered phyllo sheets and 3/4 cup of the nut mixture per layer), then top with the remaining 6 sheets of dough, brushing each one. Sprinkle the remaining nuts on top of the baklava.

Cut the baklava into 32 triangles. Place the pan in the oven and bake until the baklava is golden brown and crispy, about 40 minutes. (If the nuts start to burn too quickly, cover the pan with foil.)

Remove the baklava from the oven and pour the prepared syrup evenly over the top. Let the syrup soak for at least 2 hours.