Baklava Recipe

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Baklava
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Ingredients
15
Count
Nutrition
1620
Calories
Total time
135
Minutes
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Ingredients:

  • 1 1/2 lb finely chopped walnuts
  • 1 tbsp ground cloves
  • 1 cup sugar
  • 1 1/2 cups bread crumbs
  • 2 cups unsalted butter, melted , plus more if necessary
  • 10 to 12 whole cloves
  • 4 lb sugar
  • 7 tbsp honey
  • 7 cups water
  • 2 whole cloves
  • 1 tbsp butter
  • 1 (1-inch) cinnamon stick
  • 3 tbsp lemon juice

Directions:

  1. Preheat the oven to 390 degrees F then reduce heat to 300 degrees F before adding the baklava.
  2. Combine walnuts, cinnamon, ground cloves, sugar and bread crumbs together in a large bowl.
  3. Grease a baking pan with the melted butter. It should be the same size as the sheets of pastry. Trim the pastry to fit, if needed.
  4. Brush 1 sheet of pastry with melted butter and place in the bottom of the pan. Repeat this until you have a layer about 5 or 6 sheets deep. Cover with some of the nut filling. Place 2 more buttered pastry sheets on top and cover with more of the nut filling. Continue the layers until all of the filling is used. Use the last 4 or 5 of the buttered pastry sheets as the top layer.
  5. Using a small sharp knife cut a diamond shaped pattern into the baklava, cutting through the layers to the bottom of the pan. Stud the top of the baklava with the whole cloves.
  6. Bake in the center of the pre-heated oven for 1 1/2 hours. For fan-forced ovens it may be necessary to cover the baklava with aluminum foil to prevent it becoming too dark.
  7. When baked through remove and cool to room temperature.
  8. To make the syrup:
  9. Place the sugar, honey, water, cloves, butter and cinnamon in a saucepan and stir to combine. Boil for 7 to 10 minutes, then remove the cloves and cinnamon, with a slotted spoon and add the lemon juice.
  10. Pour the boiling syrup over the room temperature baklava. Allow to cool to the touch and serve.
  11. Cook's Note: If using frozen phyllo pastry defrost fully in the refrigerator before using to prevent the sheets sticking together. Store the sheets between damp tea towels while working, to prevent them drying out.
  12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1620.03 Kcal (6783 kJ)
Calories from fat 709.89 Kcal
% Daily Value*
Total Fat 78.88g 121%
Cholesterol 100.66mg 34%
Sodium 132.99mg 6%
Potassium 418.35mg 9%
Total Carbs 224.87g 75%
Sugars 203.39g 814%
Dietary Fiber 5.99g 24%
Protein 18.93g 38%
Vitamin C 3.3mg 6%
Vitamin A 0.5mg 16%
Iron 2.9mg 16%
Calcium 109.9mg 11%
Amount Per 100 g
Calories 317.4 Kcal (1329 kJ)
Calories from fat 139.09 Kcal
% Daily Value*
Total Fat 15.45g 121%
Cholesterol 19.72mg 34%
Sodium 26.06mg 6%
Potassium 81.96mg 9%
Total Carbs 44.06g 75%
Sugars 39.85g 814%
Dietary Fiber 1.17g 24%
Protein 3.71g 38%
Vitamin C 0.7mg 6%
Vitamin A 0.1mg 16%
Iron 0.6mg 16%
Calcium 21.5mg 11%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 38.2
    Points
  • 46
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sugar,
  • High in Total Fat

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