Mom’s Baklava
Description
This classic Greek baklava is a symphony of textures and flavors, featuring dozens of delicate layers of buttery filo pastry sandwiched with a rich mixture of ground almonds and walnuts. The dish is baked until golden brown and then drenched in a warm, aromatic syrup made from honey, sugar, water, and cinnamon. The result is a dessert that is crisp on the outside yet tender and moist within, offering a perfect balance of sweetness and nutty depth. It is an ideal treat for holidays, festive gatherings, or simply as a luxurious afternoon indulgence. While traditional baklava can be labor-intensive, this recipe simplifies the process without sacrificing the authentic, homemade charm that makes it a family favorite.Directions
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Preheat oven to 325 degrees F (165 degrees C).
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In a large bowl, combine ground almonds, walnuts, grated lemon peel, and ground cinnamon. Mix well to distribute the spices evenly.
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Spread the nut mixture in a shallow baking pan and toast in the oven for 10 minutes, stirring once. Remove and let cool completely.
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To make the syrup, combine 3/4 cup sugar, 3/4 cup water, and the cinnamon stick in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes. Remove from heat, discard the cinnamon stick, and stir in the honey. Set aside to cool.
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Butter a 9x13 inch baking dish. Working with one sheet of filo at a time (keep the rest covered with a damp towel to prevent drying), brush each sheet with melted butter and layer it into the dish.
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Continue layering filo sheets, brushing with butter, until you have used about half of the sheets.
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Spread the cooled toasted nut mixture evenly over the filo layers.
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Layer the remaining filo sheets on top, brushing each one with the remaining melted butter.
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Fold over any hanging edges of filo to cover the filling completely.
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Using a sharp knife, score the baklava into diamond or square shapes before baking. Be careful not to cut all the way through to the bottom.
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Bake at 325 degrees F (165 degrees C) for 1 hour, or until the top is golden brown and crisp.
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Immediately pour the cooled syrup evenly over the hot baklava. You will hear it sizzle.
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Let the baklava cool completely at room temperature for at least 4 hours, or overnight, to allow the syrup to be fully absorbed.
Nutrition Facts
Servings 4 cups
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 8g40%
- Cholesterol 25mg9%
- Sodium 120mg5%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 30g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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