Mom's Baklava
Submitted by tamp
Mom’s baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.
YIELD
16 servingsPREP
45 minCOOK
60 minREADY
130 minGood baklava lives or dies on one thing: staying crisp. The secret here is temperature contrast. You pour cooled honey syrup over the pastry the second it comes out of the oven, while it’s still sizzling, so it drinks the syrup without going soggy. Stop pouring when the sizzling stops.
The filling blends ground walnuts and almonds, toasted first so their oils wake up, then mashed with lemon zest, sugar and cinnamon until the citrus oil perfumes the whole mix. The syrup gets its backbone from a cinnamon stick and honey simmered until clear.
Layering takes patience: brush every phyllo sheet with butter, and once the sheets start overhanging the pan, fold them in half to fit. Cut the diamonds through the top layers before baking so the syrup can seep into every piece afterward.
Pro Tips
- Keep unused phyllo under a damp towel while you work; it dries to brittle confetti within minutes of being exposed.
- Score the diamond pattern before baking through the top layers only, then slice all the way through right after baking while it’s still hot.
- Cooled syrup over hot baklava is the rule that keeps it crackly instead of mushy.
- Let it rest several hours, ideally overnight, so the syrup soaks all the way through before serving.
Variations
- Swap pistachios for some of the walnuts for a greener, classic Levantine version.
- Add a splash of orange blossom or rose water to the syrup for floral perfume.
- Press a whole almond into the center of each diamond before baking, as the recipe note suggests.
Ingredients
Directions
Spread nuts in a shallow baking pan and toast at 300℉ (150℃) for 10 minutes or until lightly browned.
Cool.
Combine ¾ cup sugar, water and cinnamon stick in a saucepan.
Boil until clear.
Add honey and heat until well-blended.
Cool and remove cinnamon stick.
Combine ½ cup sugar, lemon peel, and ground cinnamon in a large mixing bowl.
Mash together with back of a spoon to blend citrus oil with sugar.
Add cooled toasted nuts and mix well.
Butter a 9×13 inch pan.
Line it with 3 sheets of filo, each of which has been brushed with melted butter.
Let filo overlap sides of pan.
Sprinkle with ½ cup of nut mixture.
Repeat, alternating 2 sheets of buttered filo and nut mixture, ending with filo.
(After the second set of sheets overlap the edges of the pan, start folding the sheets in half after they are buttered. They will fit almost perfectly in the pan.)
After you put in the final sheet of filo, fold the filo that has been hanging off the pan back onto the top sheet of filo so you have a neat, sealed package.
Using a razor blade or very sharp knife, cut through the top layer of filo, making lengthwise strips 1½ inches wide.
Cut diagonally, making diamonds.
Bake at 325℉ (160℃) for 1 hour or until golden brown.
Remove from oven, place pan on rack, and quickly cut pieces through completely.
Immediately pour cooled honey syrup over the baklava.
Stop when you run out of syrup or when the baklava stops sizzling when the syrup hits it.
This will help keep it crispy and keep it from becoming soggy.
Cool and serve.
Makes about 4 dozen pieces.
Note: A whole almond can be placed on the centre of the pastry if desired.
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