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Eugenie's Baklava

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Eugenie's Baklava

Eugenie's Baklava recipe

 

Yield

24 servings

Prep

20 min

Cook

30 min

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound phyllo (filo) pastry sheets
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1 cup ghee (clarified butter)
melted
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1 ½ cups walnuts
chopped
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2 tablespoons sugar
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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teaspoon cloves
ground
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1 ½ cups sugar
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¾ cup water
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½ teaspoon lemon juice
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1 tablespoon honey
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Ingredients

Amount Measure Ingredient Features
453.6 g phyllo (filo) pastry sheets
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237 ml ghee (clarified butter)
melted
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355 ml walnuts
chopped
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3E+1 ml sugar
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5 ml cinnamon
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2.5 ml nutmeg
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1.7 ml cloves
ground
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355 ml sugar
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177 ml water
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2.5 ml lemon juice
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15 ml honey
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Directions

Combine last 4 ingredients.

Butter bottom of 16x10x2 pan generously.

Lay half of Phyllo dough in pan, brushing each sheet with butter.

Mix nuts and spices with sugar and sprinkle evenly over dough.

Lay on rest of Phyllo dough, buttering each layer.

Brush top layer with butter. All butter should be used. If not, drizzle rest of butter over top too.

Cut into diamond shaped pieces without cutting through bottkom.

Bake in a preheated 350℉ (180℃). oven on a shelf a little above center until lightly golden, finish cutting and allow to cool.

Pour warm honey-lemon syrup over baked Baklava.

Serve warm or cold.

Syrup: Combine and bring to a boil and simmer one minute.

This is a great recipe.

Don't think that you have to boil the syrup more than one minute.

It will be thin. Another secret that a Lebanese friend told me is to either put hot syrup over cold pastry or cold syrup over hot pastry. You might try other nuts, but I think Walnuts are the best. Pistachios were probably the original nut, but everyone around here uses Walnuts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 136853% from fat
 % Daily Value *
Total Fat 81g 124%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 879mg 37%
Total Carbohydrate 50g 50%
Dietary Fiber 6g 23%
Sugars g
Protein 40g
Vitamin A 29% Vitamin C 2%
Calcium 6% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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