Baklava

I would have posted this before Christmas, but I had a hard time figuring out how to save the diagram as an image so I could upload it!

Baklava is always a big hit.  It isn’t hard, but it is time consuming.  I make mine with walnuts only, though I’ve seen recipes with all kinds of nuts.  It is best if made several days in advance – even a week is fine.  It will stay fresh quite a while if stored properly – cover loosely with wax or parchment paper, and store in a cool place (not the fridge though – too much humidity).   Be generous with the butter – if you’re going to the trouble of making it, don’t skimp on the good stuff!

• 1 lb walnuts
• 1/2 c sugar
• 2 tsp cinnamon
• 1 package filo dough, thawed
• 2-3 sticks unsalted butter
• 1 c sugar
• 1 c water
• 1 c honey
• 1 T lemon juice
• 1/2 tsp vanilla

Heat oven to 300°.  Combine walnuts, sugar, and cinnamon in a food processor.  Pulse 3-4 times until walnuts are coarsely chopped.  Melt butter – you’ll need to keep it melted while you work, so its convenient to work near the stove. 

Lay out filo dough and cover with a dish towel.  Brush a 9 X 13 pan with butter.  Layer 6 sheets of filo on the pan, buttering each layer generously.  Spread 1 c walnut mixture over filo.  Layer 4 more sheets of dough, buttering each one.  Brush the layer on top the walnuts gently so it doesn’t tear.  Repeat with remaining filo and walnut mixture.  Use all the filo you have left on the top.  Cut halfway through baklava in a diamond pattern before baking – see illustration.  Bake 1 hour or until golden brown. 

* Note the cuts are not corner to corner.

Meanwhile, in a medium saucepan, mix sugar, water, honey, lemon juice, and vanilla.  Bring to a boil – watch carefully – it will boil over quickly and messily!  Remove from heat and cool.  Pour cooled sauce over hot baklava.  Let sit 24 hours.  Cut completely through baklava.