SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 54
  • Amount Per Serving
  • Calories: 259.1
  • Total Fat: 16.9 g
  • Cholesterol: 18.4 mg
  • Sodium: 62.0 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Two - Nut Baklava calories by ingredient
Report Inappropriate Recipe

Two - Nut Baklava

Submitted by: JO_JO_BA
Two - Nut Baklava

Introduction

My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. You need a half sheet pan for this, which makes a lot - about 54 3" squares! You can freeze it after the syrup drench, though. My mom loves baklava, and this is her recipe - hazelnuts and almonds make a killer combination in the flaky, sticky pastry (my favourite too, since I hate walnuts and pistachios!). I believe she got it from one of her schoolmate's parents when she lived near the Greek area of Toronto. You need a half sheet pan for this, which makes a lot - about 54 3" squares! You can freeze it after the syrup drench, though.
Number of Servings: 54

Ingredients

    ---Syrup---
    3 1/2 cups sugar
    2 cups water
    1/4 cup lemon juice
    1/3 cup honey
    1/2 tsp rosewater
    ***
    ---Pastry---
    1 lb finely chopped, peeled hazelnuts
    1 lb finely chopped, blanched almonds
    1/4 tsp ground cloves
    1/2 tsp nutmeg
    1/4 tsp cinnamon
    1/4 cup sugar
    1 1/2 lbs phyllo pastry sheets, thawed
    1 lb butter, melted

Directions

Syrup:
Combine sugar, water, lemon juice and honey in a medium saucepan.
Bring to a boil and cook 10 minutes.
Remove from heat and stir in rosewater.
Cool completely.
---
Pastry:
Preheat oven to 300F, grease a half sheet pan (18 x 12").
Combine nuts, spices and sugar.
Layer 8 sheets of phyllo pastry in the pan, brushing in between each layer with butter.
Sprinkle with 1/4 the nut mixture.
Cover nuts with 3 buttered phyllo sheets, followed by another 1/4 of the nut mixture.
Repeat until all the nuts are used.
Top the final layer of nuts with 6 buttered phyllo sheets. Do not butter the topmost layer.
Cut pastry (all the way through) into 54 squares.
Bake 1 1/2 hours.
Top hot pastry with the cooled honey syrup and allow to stand at room temperature until completely cooled.
Store in the refrigerator or freeze.

Number of Servings: 54

Recipe submitted by SparkPeople user JO_JO_BA.






Great Stories from around the Web


Rate This Recipe