Ingredients (Serves - 25 - 30):
Phyllo Dough - 1 package, thawed to instructions
Butter - 1½ cup , 10oz
Walnuts / Pistachios - 1 lb, finely chopped, about 4 cups - I prefer pistachios
Cinnamon Powder - 1 tsp
Granulated Sugar - 1 cup
Honey - 1 cup
Water - 3/4 cup Lemon Juice - 2 tbsp
Preparation:
Thaw the phyllo dough according to the package directions.
Meanwhile lets prepare the sugar syrup as that has to be cool to room temperature before pouring on the baklava.
Into a heavy bottomed saucepan, add 1 cup sugar, 1 cup honey, 3/4 cup water and 2 tbsp lemon juice. Let it come to a boil and keep stirring until the sugar dissolves. Simmer for another 4-5 minutes. Keep it aside and let it cool.
Chop the nuts into fine pieces. I used my food processor and pulsed them 10-15 times, until they were finely chopped. Add the cinnamon powder and do a once last pulse to mix it well.
Once the phyllo sheets are thawed, lets get started to prepare the baklava.
Preheat the oven to 325 degree Fahrenheit. Melt the butter in a bowl and keep aside.
Using a pastry brush, butter the bottom and the sides of a 13x9 baking pan. Trim the phyllo sheets if required. You can also fold it as you layer. One package of phyllo sheet usually consists of 40 sheets. Once the package is opened, make sure to keep the phyllo sheets under a damp towel. If kept open, the sheets will turn dry and brittle making it hard to handle and layer.
Place 10 phyllo sheets in the pan, one after the other, brushing each sheet with butter once it is in the pan and before placing the next sheet. ie Place a phyllo sheet, brush it with butter, place the next phyllo sheet, brush it with butter and so on.
Once the 10 sheets are placed, evenly spread a little more than 3/4 cup of the nut mixture on top of the buttered sheets.
Now add next 5 phyllo sheets in the same order as sheet - butter - sheet. Top it with nut mixture and then continue for 4 layers. Finally top it with 10 sheets.
10 sheets - nut mixture - 5 sheets - nut mixture - 5 sheets - nut mixture - 5 sheets - nut mixture - 5 sheets - nut mixture - 10 sheets
Cut the sheets into equal width strips, around 5. Then cut diagonally ( or into squares as required) to make a perfect size serving.
Bake at 325 F for 1 hour and 15 minutes or until the top turns golden brown.
Remove from oven and immediately pour the sugar - honey mixture evenly onto the baklava. You should hear that sizzling sound. Using a spoon helps to pour evenly.
Let it cool completely at room temperature. Leave it uncovered until then. Give another 5-6 hours to have the syrup soaked in and let the inner layers soften.
It is the best to serve it the next day. This can be left at room temperature for 1-2 weeks and hence a dessert that can be prepared in well advance.
Recipe Courtesy: Natasha's Kitchen
