01/22/2024
Easy Baklava recipe with HumbleBee Honey. Yes, it really is easy to make!
3 1/2 cups walnuts chopped (I sometimes use pecans if that is what I have on hand)
1/2 c white sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1 lb Phyllo sheets (in freezer section)
1 1/2 cups melted butter
Syrup
2 1/4 cups sugar
1 1/2 cups water
1/2 cup high quality honey
lemon peel (only the peel)
1 clove (optional)
1. Mix together the chopped walnuts, sugar, and spices and set aside.
2. Gather a jelly roll pan (12" x 16"). Lightly butter the pan. Lay out the phyllo sheet so that is totally covers the bottom of the pan. (When I make mine, I use two phyllo sheets per layer and go the width of the pan cutting off the extra length to use later when I have cut off enough of them.) Brush the dough lightly with melted butter. Repeat until there are 6 layers in the pan.
3. Sprinkle 1/3 of the nut mixture on top of the dough layers.
4. Place 4 more layers of phyllo dough (with butter between layers) on top of the nuts.
5. Sprinkle 1/3 of the nut mixture on top of the dough layers.
6. Place 4 more layers of phyllo dough (with butter between layers) on top of the nuts.
7. Sprinkle the rest of the nut mixture on top of the dough layers.
8. Layer the remaining sheets of phyllo dough (with butter between layers) on top of the nuts. Make sure no dough is above the sides of the pan.
9. Cut the pastry into 2 inch squares making sure not to cut through the bottom layer as leaving it uncut allows the syrup to soak in more effectively.
10. Bake at 375 degrees F for 25-30 minutes until the top layer takes on a light golden brown color.
11. While the dough is baking, make the syrup. Combine all the ingredients in a saucepan and bring to a boil. Remove from the heat. Make sure you remove the clove and lemon peel before pouring the syrup on the dough.
12. Remove the baklava from the oven and immediately pour the hot syrup over the top.
13. Allow the baklava to stand at room temperature before serving.
14. Slice through the bottom layer of the baklava, serve and ENJOY!