Middle Eastern Nut-Filled Multilayered Pastry (Baklava) Recipe

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Middle Eastern Nut-Filled Multilayered Pastry (Baklava)
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Ingredients
12
Count
Nutrition
145
Calories
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Ingredients:

Directions:

  1. 1. To make the syrup: Stir the sugar, water, lemon juice, and if using, the corn syrup, cinnamon sticks, and/or cloves over low heat until the sugar dissolves, about 5 minutes. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (it will register 225 degrees on a candy thermometer). Discard the cinnamon sticks and whole cloves. Let cool.
  2. 2. To make the filling: Combine all the filling ingredients.
  3. 3. Preheat the oven to 350 degrees. Grease a 12-by-9-inch or 13-by-9-inch baking pan or 15-by-10-inch jelly roll pan.
  4. 4. Place a sheet of phyllo in the prepared pan and lightly brush with butter. Repeat with 7 more sheets. Spread with half of the filling. Top with 8 more sheets, brushing each with butter. Use any torn sheets in the middle layer. Spread with the remaining nut mixture and end with a top layer of 8 sheets, continuing to brush each with butter. Trim any overhanging edges.
  5. 5. Using a sharp knife, cut 6 equal lengthwise strips (about 1 3/4 inches wide) through the top layer of pastry. Make 1 1/2-inch-wide diagonal cuts across the strips to form diamond shapes.
  6. 6. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
  7. 7. Cut through the scored lines. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 4 hours. Cover and store at room temperature for up to 1 week. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
  8. VARIATIONS Instead of brushing each layer of phyllo with butter, cut the unbaked baklava into diamonds all the way through, drizzle with 1 cup vegetable oil, and let stand for 10 minutes before baking.
  9. Persian Baklava: Using the almonds and cardamom in the filling: Omit the lemon juice and cinnamon from the syrup and add 1/4 cup rose water or 1 tablespoon orange blossom water after it has cooled.
  10. Paklava(Azerbaijani Baklava): For the filling, use 2 cups blanched almonds, 2 cups unsalted pistachios, 1/4 cup sugar, 1 teaspoon ground cardamom, and 1 teaspoon ground cinnamon. Crush 1/4 teaspoon saffron threads and let steep in 3 tablespoons of the melted butter for 15 minutes and use to brush the top sheet of phyllo.
  11. The World of Jewish Desserts, by Gil Marks Simon & Schuster
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 144.68 Kcal (606 kJ)
Calories from fat 83.3 Kcal
% Daily Value*
Total Fat 9.26g 14%
Cholesterol 6.75mg 2%
Sodium 6.49mg 0%
Potassium 86.35mg 2%
Total Carbs 14.65g 5%
Sugars 12.22g 49%
Dietary Fiber 1.36g 5%
Protein 2.72g 5%
Vitamin C 0.3mg 1%
Iron 0.4mg 2%
Calcium 33.5mg 3%
Amount Per 100 g
Calories 368.82 Kcal (1544 kJ)
Calories from fat 212.34 Kcal
% Daily Value*
Total Fat 23.59g 14%
Cholesterol 17.2mg 2%
Sodium 16.55mg 0%
Potassium 220.12mg 2%
Total Carbs 37.35g 5%
Sugars 31.14g 49%
Dietary Fiber 3.46g 5%
Protein 6.94g 5%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 1%
Iron 1mg 2%
Calcium 85.3mg 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

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

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

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