Baklava (Alton Brown) Recipe

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Baklava (Alton Brown)
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Ingredients
15
Count
Nutrition
305
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Heat the oven to 350 degrees F.
  2. Place the cinnamon stick and whole allspice into a spice grinder and grind.
  3. Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.
  4. Combine the water and rose water in a small spritz bottle and set aside.
  5. Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
  6. Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.
  7. After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 304.72 Kcal (1276 kJ)
Calories from fat 165.13 Kcal
% Daily Value*
Total Fat 18.35g 28%
Cholesterol 20.74mg 7%
Sodium 82.14mg 3%
Potassium 145.16mg 3%
Total Carbs 33.75g 11%
Sugars 22.12g 88%
Dietary Fiber 2g 8%
Protein 4.48g 9%
Vitamin C 0.4mg 1%
Iron 0.9mg 5%
Calcium 31.6mg 3%
Amount Per 100 g
Calories 386 Kcal (1616 kJ)
Calories from fat 209.18 Kcal
% Daily Value*
Total Fat 23.24g 28%
Cholesterol 26.27mg 7%
Sodium 104.06mg 3%
Potassium 183.88mg 3%
Total Carbs 42.75g 11%
Sugars 28.02g 88%
Dietary Fiber 2.54g 8%
Protein 5.68g 9%
Vitamin C 0.5mg 1%
Iron 1.2mg 5%
Calcium 40mg 3%

* 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

  • 7.2
    Points
  • 9
    PointsPlus

Good Points

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

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