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Greek Baklava

Holidaycooking's picture
Ingredients
  Frozen filo dough 16 Ounce (16 X 12-Inch Sheets)
  Butter 1 1⁄2 Cup (24 tbs), melted
  Finely chopped walnuts 4 Cup (64 tbs)
  Finely chopped pecans 3 Cup (48 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Tablespoon
  Sugar 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Honey 2 Tablespoon
  Lemon juice 2 Tablespoon
  Cinnamon stick 4 Inch
Directions

Thaw frozen filo dough at room temperature for 2 hours.
Cut 16 x 12-inch sheets in half crosswise.
(If filo is a different size, cut to fit pan.) Cover with a slightly damp towel.
Lightly butter the bottom of a 13 x 9 x 2 inch baking pan.
Layer nine of the half sheets of filo in the pan, brushing each sheet with some of the melted butter or margarine.
Mix the walnuts, pecans, the 3/4 cup sugar, and ground cinnamon.
Sprinkle about 1 cup of the nut mixture over the filo in the pan.
Drizzle with some of the melted butter.
Top with four more half sheets of the filo, brushing each with more of the melted butter.
Repeat the nut-and-4-half-sheet-filo layers five times more.
Sprinkle with the remaining nut mixture.
Drizzle with some of the melted butter.
Top with the remaining nine half sheets of filo, brushing each with some of the remaining melted butter.
Cut into diamond-shaped pieces or squares, cutting to but not through the bottom layer.
Bake in a 325°F oven for 60 minutes.
Finish cutting diamonds or squares; cool thoroughly.
Meanwhile, in a saucepan combine the 2 cups sugar, the water, honey, lemon juice, and stick cinnamon.
Boil gently, uncovered, for 15 minutes.
Remove from heat.
Remove cinnamon.
Stir till blended.
Pour warm syrup over cooled pastry.
Cool completely.
Garnish each diamond with a whole clove, if desired.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Greek
Method: 
Baked
Occasion: 
Christmas
Restriction: 
Vegetarian
Servings: 
18

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