Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Baklava (Papadakis Taverna)

StarStarStarStarEmpty star

Your rating

Baklava (Papadakis Taverna)

Baklava (Papadakis Taverna) recipe

 

Yield

12 servings

Prep

50 min

Cook

40 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
5 teaspoons cinnamon
Camera
3 cups walnuts
coarsley chopped
Camera
1 pound butter, unsalted
melted
Camera
1 pound phyllo (filo) pastry sheets
Camera
40 each cloves, whole
* Camera
2 inch orange zest
strip
* Camera
2 inch lemon zest
strip
* Camera
1 each cinnamon sticks
* Camera
cup honey
Camera
½ each lemon
juiced
Camera

Ingredients

Amount Measure Ingredient Features
25 ml cinnamon
Camera
7.1E+2 ml walnuts
coarsley chopped
Camera
453.6 g butter, unsalted
melted
Camera
453.6 g phyllo (filo) pastry sheets
Camera
4E+1 each cloves, whole
* Camera
2 inch orange zest
strip
* Camera
2 inch lemon zest
strip
* Camera
1 each cinnamon sticks
* Camera
79 ml honey
Camera
0.5 each lemon
juiced
Camera

Directions

In a medium bowl place the cinnamon and walnuts, and mix them together.

Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish.

Sprinkle ⅓ of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets.

Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350℉ (180℃).

Bake the baklava for 40 minutes, or until it is golden brown.

In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes.

Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice.

Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick.

Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 60876% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 81mg 27%
Sodium 402mg 17%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 13%
Sugars g
Protein 21g
Vitamin A 19% Vitamin C 3%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe