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Preheat the oven to 325 degrees and spray a 9×13 baking pan with baking spray. To a food processor, combine the walnuts, sugar, and cinnamon and pulse until the walnuts are really small pieces. Add the first sheet of phyllo dough and brush with melted butter. Repeat for a total 10 times, then add ½ of the walnuts.
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Make the syrup: Combine all the ingredients in a sauce pan over medium high heat, lightly stirring. When it boils, reduce heat to low and let it simmer for about 10 minutes. Turn off the heat and let it cool completely. Pulse or chop the nuts and mix with cinnamon, add the honey or syrup and mix well.
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Open 1 sleeve of phyllo and carefully unroll it. Place the baking dish on top of the phyllo and, with a sharp knife or kitchen shears, trim the phyllo as needed to fit the baking dish. Cover the phyllo immediately with the damp towel. Step 6. Lay 2 phyllo sheets on the bottom of the baking dish.
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In a saucepan, add 3/4 cup granulated sugar, 1 cup water, 1 cup honey, and 3 tablespoons fresh lemon juice. Place the saucepan on the stove and bring the mixture to a boil making sure to stir constantly. Then let it simmer in the saucepan at medium-low heat for about 8-10 minutes undisturbed. Then set it aside to cool.
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Preheat your oven to 325ºF degrees. Then, combine the finely chopped walnuts and cinnamon in a medium bowl and set aside. Make the Syrup. Combine the sugar, water, honey, and lemon juice in a saucepan, and bring it to boil a over medium-high heat, stirring often, until the sugar is dissolved.
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While the baklava is baking, combine the sugar and water in a small to medium saucepan. Bring the mixture to a boil until the sugar melts completely. Add the vanilla and honey. Continue simmering for another 20 minutes. Once the baklava is ready, remove it from the oven. Immediately spoon the warm sauce over it.
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4. Divide the phyllo sheets into 3 stacks (12 sheets per stack, but don't stress on it). Lay 1 stack flat in the bottom of a 9×13 inch baking dish. Evenly pour over 1/3 of the butter. Sprinkle over 1/2 of the nut mix, then layer with a second stack of phyllo. Pour over another 1/3 of the butter.
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Instructions. Preheat the oven to 350 degrees F. Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped. To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9×13 baking pan, brushing each lightly with butter.
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Preheat oven to 350 degrees F. Make the Honey Syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves (cloves are optional here); stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes.
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Check occasionally and even add an aluminum foil to prevent the top layers from getting burnt. Mine took 2 hrs and 20 minutes to bake. Add cold syrup on hot baklava (or the other way around, let baklava cool overnight and pour hot syrup on it). Let the baklava rest and absorb the syrup.
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Stack eight sheets of phyllo dough, brushing with butter between each layer, to create a sturdy base. Sprinkle it with a mixture of chopped nuts and cinnamon. Top with two sheets of phyllo dough and follow with the nut mixture. Repeat this process a few more times, until the nut mixture is gone. Top with about eight more layers of phyllo.
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How to Make Baklava (Persian Style) Brief overview below. *Full recipe at the end of blog post. Prep: Thaw phyllo dough according to package instructions. Make ghee from butter. Make Syrup: Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, stir until sugar dissolves, and simmer for 5 minutes.
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Layer bottom with 6 sheets of phyllo, buttering each sheet. Spread ⅓ of nut mixture (about 2 cups) evenly over layered phyllo. Top nut mixture with 3 more buttered layers of phyllo. Repeat 2 more times with nuts and phyllo, for a total of 3 alternating layers. Use 7-8 sheets of phyllo for the top layer.
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1. In a medium saucepan, combine 1 cup sugar, 1/2 cup honey, 2 Tbsp lemon juice, and 3/4 cup water. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 minutes without stirring. Remove from heat and let syrup cool while preparing baklava.
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