Greek Baklava - 9x12 Pan Recipe

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Greek Baklava - 9x12 Pan
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Ingredients
15
Count
Nutrition
238
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. In a small saucepan, combine syrup ingredients.
  2. Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
  3. Cook over a medium heat for 10 minutes, until slightly thickened.
  4. Remove rinds and allow to come to room temperature before using.
  5. Combine nut filling ingredients together in a bowl.
  6. Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
  7. Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
  8. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
  9. Brush these with melted butter.
  10. Pour 1/2 the nut mixture into pan and spread evenly.
  11. Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
  12. Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
  13. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
  14. Brush these with melted butter.
  15. Pour remaining nut mixture into pan and spread evenly.
  16. Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
  17. Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
  18. Tuck in the buttered phyllo neatly around.
  19. Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
  20. 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).
  21. Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
  22. Allow to cool for 5 minutes.
  23. Carefully spoon cool syrup over pastry.
  24. Allow to stand overnight.
  25. Cut through the scored pieces and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.4 Kcal (998 kJ)
Calories from fat 141.01 Kcal
% Daily Value*
Total Fat 15.67g 24%
Cholesterol 15.24mg 5%
Sodium 48.72mg 2%
Potassium 125.09mg 3%
Total Carbs 23.01g 8%
Sugars 15.79g 63%
Dietary Fiber 1.75g 7%
Protein 4.58g 9%
Vitamin C 4.5mg 8%
Vitamin A 0.1mg 2%
Iron 0.8mg 5%
Calcium 28.8mg 3%
Amount Per 100 g
Calories 391.66 Kcal (1640 kJ)
Calories from fat 231.65 Kcal
% Daily Value*
Total Fat 25.74g 24%
Cholesterol 25.04mg 5%
Sodium 80.04mg 2%
Potassium 205.51mg 3%
Total Carbs 37.81g 8%
Sugars 25.94g 63%
Dietary Fiber 2.88g 7%
Protein 7.53g 9%
Vitamin C 7.4mg 8%
Vitamin A 0.1mg 2%
Iron 1.3mg 5%
Calcium 47.3mg 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

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

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

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