Baklava Recipe

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Baklava
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Ingredients
17
Count
Nutrition
632
Calories
Total time
100
Minutes
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Ingredients:

  • 2 cups honey (preferably greek thyme , but no biggy if you can'tsp get it. do use a good quality , though)
  • 1 cup water
  • 1 cup sugar
  • 1 tbsp lemon juice
  • lemon peel (without pith - 4 inch-long piece)
  • orange peel (without pith - 4 inch-long piece)
  • 4 cups coarsley ground walnuts (very fresh)
  • 2 cups coarsley ground almonds (make sure the nuts you use are fresh, very recently purchased)
  • 4 tbsp sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • whole cloves

Directions:

  1. Make syrup first so that it can come to room temperature: In a small saucepan, combine honey, sugar and water. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook over a medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.
  2. Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.
  3. Place phyllo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out. Brush bottom and sides of an 18x12-inch inch pan generously with melted butter.
  4. Place 8 phyllo sheets into bottom of pan, brushing each sheet generously with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter.
  5. Spread 2 cups of nut mixture into pan, distributing evenly over bottom. Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.
  6. Repeat layering process 2 more times to form 3 nut layers.
  7. Top pastry with remaining phyllo dough and generously brush top layer with melted butter. Tuck in the buttered phyllo neatly around.
  8. Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces. Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the centre with a whole clove per piece. Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
  9. Bake pastry in a 325°F oven for 1 hour to 75 minutes, until nicely golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.
  10. Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 631.75 Kcal (2645 kJ)
Calories from fat 322.1 Kcal
% Daily Value*
Total Fat 35.79g 55%
Cholesterol 88.88mg 30%
Sodium 190.04mg 8%
Potassium 70.08mg 1%
Total Carbs 79.34g 26%
Sugars 58.81g 235%
Dietary Fiber 0.89g 4%
Protein 3.07g 6%
Vitamin C 1.1mg 2%
Vitamin A 0.4mg 14%
Iron 1.2mg 6%
Calcium 22mg 2%
Amount Per 100 g
Calories 372.43 Kcal (1559 kJ)
Calories from fat 189.89 Kcal
% Daily Value*
Total Fat 21.1g 55%
Cholesterol 52.4mg 30%
Sodium 112.03mg 8%
Potassium 41.32mg 1%
Total Carbs 46.77g 26%
Sugars 34.67g 235%
Dietary Fiber 0.52g 4%
Protein 1.81g 6%
Vitamin C 0.6mg 2%
Vitamin A 0.2mg 14%
Iron 0.7mg 6%
Calcium 13mg 2%

* 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

  • 15.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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