Baklava Recipe

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Baklava
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Ingredients:

Directions:

  1. Make syrup: Combine sugar and water in a 2 1/2- to 3-quart saucepan. Squeeze juice from lemon and orange into sugar mixture. Add fruit halves and cinnamon sticks. Bring mixture to a boil over moderate heat, uncovered, stirring occasionally, until sugar is dissolved, then simmer 10 minutes. Stir in honey and return to a boil. Remove from heat and cool to room temperature. Pour through a sieve into a large measuring cup or bowl, pressing hard on, then discarding, solids. Chill, uncovered, until cold, about 1 hour.
  2. Assemble and bake baklava: Put oven rack in middle position and preheat oven to 350°F.
  3. Whisk together almonds, walnuts, sugar, cinnamon, nutmeg, cloves, and salt until combined well.
  4. Generously brush a 13- by 9- by 2-inch glass baking dish with melted butter. Halve phyllo sheets crosswise and stack sheets. Keep stack covered with 2 overlapping sheets of plastic wrap and then a dampened clean kitchen towel. Lay 2 sheets of phyllo in bottom of baking dish and brush top sheet generously with butter. Continue to layer 2 sheets at a time, staggering sheets in each double layer slightly to cover bottom of dish, then brushing every second sheet generously with butter, until you have used 10 sheets of phyllo total. After brushing top layer of phyllo with butter, spread a rounded 1 1/2 cups of nut mixture over it. Drizzle with 2 tablespoons butter.
  5. Repeat layering 3 more times. Top with 10 more sheets of phyllo. (You will use 50 sheets of phyllo total.) Butter top and let baklava stand at room temperature to harden slightly (to facilitate cutting), 10 to 15 minutes.
  6. Using a sharp knife, cut baklava into 16 equal rectangles, then cut each piece in half diagonally. (Be sure to cut all the way through.)
  7. Bake baklava until golden, 50 minutes to 1 hour. Transfer dish to a rack to cool, then slowly pour cold syrup around edges of hot baklava, in between all cuts, and over top. Let stand at room temperature at least 8 hours. (Cover once baklava is at room temperature.) Do not chill.
  8. Cooks' notes: • Syrup can be made up to 5 days ahead and chilled, covered. • Baklava keeps in an airtight container up to 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 395.13 Kcal (1654 kJ)
Calories from fat 268.49 Kcal
% Daily Value*
Total Fat 29.83g 46%
Cholesterol 45.75mg 15%
Sodium 92.5mg 4%
Potassium 161.43mg 3%
Total Carbs 29.84g 10%
Sugars 19.01g 76%
Dietary Fiber 2.49g 10%
Protein 5.96g 12%
Vitamin C 3.4mg 6%
Vitamin A 0.2mg 7%
Iron 1.1mg 6%
Calcium 50.3mg 5%
Amount Per 100 g
Calories 452.64 Kcal (1895 kJ)
Calories from fat 307.57 Kcal
% Daily Value*
Total Fat 34.17g 46%
Cholesterol 52.42mg 15%
Sodium 105.97mg 4%
Potassium 184.93mg 3%
Total Carbs 34.18g 10%
Sugars 21.78g 76%
Dietary Fiber 2.85g 10%
Protein 6.83g 12%
Vitamin C 3.8mg 6%
Vitamin A 0.2mg 7%
Iron 1.3mg 6%
Calcium 57.6mg 5%

* 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

  • 9.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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