Directions:
- Start off by making the syrup: In a medium saucepan, combine all of the syrup ingredients. Cook over medium heat until the sugar is dissolved, stirring occasionally. Lower the heat to medium-low and cook until the syrup is slightly thickened. This takes about 10 minutes. Remove the lemon zest and set the pan aside to cool.
- Preheat the oven to 350°F
- Prep the nut filling: Finely chop the nuts with either a sharp knife or food processor (take care not to over process). Stir in the ground cinnamon and salt.
- Melt the butter in a small saucepan over low.
- Use a pastry brush and brush a light coat of the melted butter to grease a 9 by 13 baking dish.
- Unroll the phyllo sheets. If they are larger than the baking dish, take a sharp knife and trim them to fit. Cover with plastic wrap or a barely damp kitchen towel. If left uncovered, the phyllo will dry out.
- Lay one phyllo sheet in the baking dish. Lightly brush with melted butter. Continue alternating butter and phyllo until you have 7 sheets stacked. Take 3/4 cup of the nut mixture and spread over the top of the phyllo. Repeat layering and buttering 7 sheets of phyllo and 3/4 cup of nuts until all of the nuts have been used. Layer and butter any remaining phyllo sheets on top.
- Score the phyllo: Using your trusty sharp knife, cut 4 lengthwise lines about 1 1/2 apart. This will give you 5 rows. Then cut diagonally every 1 1/2 . These cuts will form a diamond pattern. You should come out with close to 36 pieces of baklava this way. It is very important to score before you bake!
- Bake for 40 minutes, or until golden brown.
- Remove from the oven and set aside on a wire rack to cool for 5 minutes. Using a ladle or small measuring cup, drizzle the cooled syrup over the warm baklava. Allow the baklava to soak up the syrup for several hours -overnight is better - before serving. Cover with plastic wrap.
- Note: I've not made this since I read this trick, but Women's Weekly suggests using a clean small foam paint roller from the crafts dept. to butter your phyllo sheets. Next time, I'm going to try it to see if it speeds things up a bit.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1795.6 Kcal (7518 kJ) | ||
| Calories from fat | 1005.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 111.75g | 172% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 706.03mg | 29% | |
| Potassium | 1033.47mg | 22% | |
| Total Carbs | 183.23g | 61% | |
| Sugars | 104.16g | 417% | |
| Dietary Fiber | 13.11g | 52% | |
| Protein | 33.54g | 67% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 7.6mg | 42% | |
| Calcium | 153.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 399.78 Kcal (1674 kJ) | ||
| Calories from fat | 223.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.88g | 172% | |
|---|---|---|---|
| Cholesterol | 27.17mg | 41% | |
| Sodium | 157.19mg | 29% | |
| Potassium | 230.1mg | 22% | |
| Total Carbs | 40.8g | 61% | |
| Sugars | 23.19g | 417% | |
| Dietary Fiber | 2.92g | 52% | |
| Protein | 7.47g | 67% | |
| Vitamin C | 1.5mg | 12% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1.7mg | 42% | |
| Calcium | 34.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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