Baklava

Baklava (from the Farsi for “many leaves”), a pastry perfected by royal bakers in the sultan’s palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup.

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Baklava
Baklava (from the Farsi for "many leaves"), a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of phyllo filled with nuts and spices and drenched in a syrup.
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Yields
40  
Prep Time
30 min
Cook Time
1 hr
Total Time
6 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
6 hr
9379 calories
982 g
972 g
589 g
122 g
262 g
1939 g
1576 g
717 g
15 g
290 g
Nutrition Facts
Serving Size
1939g
Yields
40
Amount Per Serving
Calories 9379
Calories from Fat 5095
% Daily Value *
Total Fat 589g
906%
Saturated Fat 262g
1308%
Trans Fat 15g
Polyunsaturated Fat 78g
Monounsaturated Fat 212g
Cholesterol 972mg
324%
Sodium 1576mg
66%
Total Carbohydrates 982g
327%
Dietary Fiber 52g
207%
Sugars 717g
Protein 122g
Vitamin A
250%
Vitamin C
34%
Calcium
66%
Iron
161%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Baklava
  1. 1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
  2. 1/2 teaspoon ground cinnamon, or to taste
  3. 1 cup ground zwieback crackers or breadcrumbs
  4. 4 sticks unsalted butter, melted
  5. 16 sheets phyllo dough (thawed, if frozen), cut in half
For the Syrup
  1. 3 cups sugar
  2. 1 6 -to-8-ounce jar honey
  3. 1 to 2 tablespoons fresh lemon juice
What you do
  1. Position a rack in the lower third of the oven; preheat to 350 degrees F.
  2. Combine the nuts, cinnamon and ground crackers in a bowl.
  3. Brush a 9-by-13-inch baking dish with some of the butter.
  4. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
  5. Sprinkle a quarter of the nut mixture over the dough. L
  6. ayer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
  7. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
  8. Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
  9. Cut into the baklava to make strips, about 1 1/2 inches wide.
  10. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
Meanwhile, make the syrup
  1. Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
  2. Add the lemon juice and boil 2 more minutes, then let cool slightly.
  3. Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight.
  4. Garnish with nuts.
Tips & tricks
  1. If the baklava dries out while being stored, drizzle with a little additional hot syrup.
Adapted from Michael Symon
Beta Nutrition
calories
9379
fat
589g
protein
122g
carbs
982g
Full Info.
Adapted from Michael Symon
Jessy + Melissa https://www.jessyandmelissa.com/