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Ever had baklava in a restaurant and wished you could make it? Ever thought how they get those million thin crispy layers and nuts to stay perfect? Ever thought how long that must take? Long time. It takes a long time. Just thought I’d warn you ahead of time. Also if you want to eat it the same day, make it while you’re drinking your morning cup of coffee otherwise you’ll get to stare at layers of butter, honey, sugar, and dough and have to sleep through another sugar less night. TORTURE. But for me food is love and I sure love my mama bear. Baklava is her favorite and on her special day I knew she would be excited for this fat buttery sugar baby. While simple enough ingredients, the process is delicate and a process, take the time to enjoy your creation. So chug that coffee, and lets get started!
Decadently sweet, and like a bite out of grandmas kitchen. You’ll only eat one they said. You won’t finish the entire dish in two days they said…
::ALL YOU NEED::
1 16oz phyllo dough thawed
2 sticks melted butter
1 lb walnuts
1 tsp ground cinnamon
1 cup sugar
2 tbsp lemon juice
3/4 cup water
1/2 cup honey
Preheat oven to 325. Then thaw your phyllo dough according to the package directions. I had just bought mine so I left it on the counter while collection all my other ingredients.
Now lets trim your dough! You’ll likely be cutting two side of your thawed phyllo dough, just trip it to fit nicely in your 9×13 dish.
Butter the bottom and sides of your pan and lets get on that gooey sauce.
SAUCE: In a medium sauce pan, bring sugar, lemon, water, and honey to a boil over medium high heat. Stir just until sugar is dissolved then reduce heat to medium low and boil around 4 minutes. Remove from heat and let cool while you assemble your baklava layers.
Finely chop your walnuts (about the size of rice) and mix in a bowl with cinnamon.
First of all welcome to the next 30 minutes of your life…phyllo and butter. Place the first 10 sheets of phyllo in your dish, brushing each layer with melted butter. (1 phyllo sheet, brush with butter, next phyllo sheet, brush with butter, etc.) It’s a process. Spread a handful of walnut mixture over last layer then begin the phyllo layers again; this time only using 3-5 sheets. Repeat 4x.
*You’re basically creating a slightly thicker bottom then very thin buttery walnut layers until the top where you will create another thicker layer.
Brush the very top with butter. Cut length wise then diagonally. Bake in oven for 1hour and 20 minutes or until gold brown. Remove from oven and immediately pour your gooey honey sauce over entire dish. This will allow it to bake in and keep crispy rather than getting flimsy. Let sit 4 hours or overnight before serving. ENJOY!
