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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°. | 2. Lightly butter the bottom and sides of a 13 x 9 inch metal baking pan with melted butter. | 3. Pastry: in a small bowl, combine the walnuts, almonds, sugar, cinnamon, cardamom, and cloves; set aside. | 4. On a clean work surface, lay flat 1 sheet of phyllo and brush it lightly with melted butter. | 5. Layer 7 more sheets of phyllo over the first, buttering each one. | 6. Carefully lay this stack of butter phyllo in the prepared pan. | 7. Sprinkle evenly with 1 cup of the nut mixture. | 8. Layer together 8 more sheets of phyllo, buttering each sheet, and lay this stack over the first layer of nuts. | 9. Sprinkle the second stack of phyllo sheets with another 1 cup of the nut mixture. | 10. Repeat this process until there are 5 stacks of buttered phyllo (8 sheets in each stack) separated by and ending with a layer of nut mixture (1 cup for each of 5 layers). | 11. On a flat work surface, prepare the top of the pastry by layering together 35 sheets of phyllo dough, buttering each sheet. | 12. Carefully place this stack of layered phyllo over the last layer of nuts in the pan. | 13. The pan should be completely full of pastry. | 14. With a sharp knife, score the baklava into square or diamond-shape pieces by cutting through just the top layers of phyllo dough. | 15. Bake until crisp throughout and the top layers are golden brown, 1 to 1 1/2 hours. | 16. While the baklava is baking, make the honey syrup: combine all the syrup ingredients in a large stockpot and bring the syrup to a boil over med-high heat. | 17. Decrease heat to medium and simmer until the mixture is the consistency of thick maple syrup, about 10 minutes. | 18. Remove the syrup from the heat and let cool slightly. | 19. As soon as the baklava comes out of the oven, spoon the slightly warm syrup over the pastry. | 20. Let the baklava cool completely before cutting the scored pieces completely. | 21. Don't be nervous if the baklava seems to be swimming in the syrup initially. | 22. As the pastry cools, the syrup is absorbed into the layers. | 23. It is very important to allow the baklava to cool completely, giving the syrup plenty of time to ease into the pastry layers and give the baklava its wonderful gooey-crisp texture. | 24. Baklava will keep, covered, for 2 days at room temperature or 4 days refrigerated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	3	cups	chopped	5781.36	0.0	0.0	654.0
almond	2	cups	chopped	3854.24	0.0	0.0	436.0
sugar	2/3	cup		537.32	134.3973	0.0	0.0
cinnamon	2	teaspoons	ground	-	-	-	-
cardamom	1/2	teaspoon	ground	3.11	0.6847	0.1076	0.067
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
phyllo dough	2	lbs		2712.5342	477.1883	64.4113	54.4321
butter	1 1/2	cups	unsalted melted	2052.0	94.28399999999999	64.116	172.8
sugar	2	cups		537.32	134.3973	0.0	0.0
honey	2	cups		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
lemon peel				-	-	-	-
vanilla bean	1	halved		-	-	-	-
cinnamon	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.