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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For filling, stir together walnuts, ½ cup sugar and the cinnamon in a mixing bowl. Set aside. | 2. Preheat oven to 325°F. | 3. Brush a 15x10x1 -inch baking pan (I use a cookie sheet) with some of the melted butter. | 4. Unfold phyllo dough. Keep phyllo covered with plastic wrap and a damp towel, removing sheets as you need them. Contact with air makes the phyllo sheets brittle. | 5. Layer 10 of the phyllo sheets in the pan, generously brushing each sheet with melted butter as you layer. If any sheet breaks or tears, don't sweat it - you won't see it in the final results. Just try to keet the layers even and the top layers intact. | 6. Sprinkle 1/3 of the filling on top of the phyllo. | 7. Repeat layering and filling steps two more times (using 9 sheets for each of the middle layers). | 8. Layer remaining phyllo (12 sheets) on the final filling layer, brushing each sheet with butter before adding the next sheet. Drizzle top phyllo sheet with remaining butter. | 9. Trim edges to fit pan if necessary (I don't). | 10. Using a sharp knife, cut through all the layers to make elongated diamond shaped pieces. Try to avoid cutting through to the bottom layer. | 11. Bake for 45 minutes or until golden. | 12. Cool in pan on a wire rack. | 13. Meanwhile, for the syrup, bring the remaining 1½ cups sugar, 1 cup water, honey, lemon peel, lemon juice, and stick cinnamon just to boiling in a medium saucepan. | 14. Reduce heat; simmer, uncovered for 20 minutes. | 15. Remove cinnamon. | 16. Pour hot mixture over cooled baklava (see note below). | 17. Cut along pre-made marks and sprinkle chopped walnuts on the top. | 18. NOTE #1: Baklava will keep in an airtight container for a couple of days, but I find that the walnuts in the filling tend to go rancid rather quickly. If they won't be eaten right away, it's best to freeze them. | 19. To freeze - flash freeze individual pieces on a cookie sheet. When frozen, pack into a ziplock bag and store in the freezer. Thaw on the counter until soft before serving. | 20. NOTE #2: I use the Athens brand of phyllo sheets, so there are 40 9"x14" sheets. If you're using these sheets, there may be too much syrup so use only about 3/4th of the recipe. | 21. NOTE #3: If you're using the old kind, bigger sheets the quantity of syrup the recipe makes is probably needed. You're also going to have fewer sheets so layer accordingly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1		chopped	1927.12	0.0	0.0	218.0
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
butter	1 1/4	cups	melted	1710.0	78.57	53.43	144.0
phyllo dough	1	package	thawed	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
sugar	1 1/2	cups		402.99	100.79799999999999	0.0	0.0
honey	1/2	cup		-	-	-	-
lemon zest	1/2	teaspoon	shredded	-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cinnamon	2	inches		-	-	-	-

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