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Turkish Baklava

 
A2552c383e9818940799 550
508

Yield

24

servings

Prep

30

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

1 package phyllo (filo) pastry sheets
*
1 pound butter
melted
1 pound walnuts
chopped
3 cups sugar
white granulated
½ teaspoon cloves
ground
1 teaspoon cinnamon
or 1/4 ts ground and 1 stick cinnamon

Directions

  1. Chop walnuts to medium fine and mix with 1 cup sugar, ¼ Teaspoon ground Cinnamon and ¼ teaspoon ground cloves.

  2. Melt Butter.

  3. Cut phyllo in half so that each sheet fits the bottom of the Baking Pan.

  4. Generously butter the bottom and sides of the baking pan and place the phyllo, one sheet at a a time, in the baking pan. Generously spread butter on each sheet of fillo as it is placed in the pan. Every 6 to 8 sheets of Fillo spread a layer of walnut mix. Continue layering Fillo sheets and walnuts until Fillo is complete. Pour any remaining butter over top of the Baklava. The secret to good flaky Baklava is to have each sheet of Fillo well buttered so that the sheets do not stick together.

  5. With a sharp knife, cut the Baklava diagonally to form diamond shaped pieces.

  6. Preheat oven to 350℉ (180℃) and bake the Baklava for 40 to 45 minutes or until golden brown on top. Remove from oven and allow to cool completely.

  7. SYRUP Mix one cup water, two cups sugar, ¼ teaspoon ground cloves and either ¾ teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to a boil. Simmer for 20 minutes.

  8. Pour the boiling syrup over the cool Baklava and allow to cool completely again. When cool serve individual pieces with strong (Turkish) sweet coffee and dried apricots for an exquisite dessert.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 63g (2.2 oz)
Amount per Serving
Calories 34968% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 109mg 5%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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