Two - Nut Baklava
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
---Syrup---3 1/2 cups sugar2 cups water1/4 cup lemon juice1/3 cup honey1/2 tsp rosewater***---Pastry---1 lb finely chopped, peeled hazelnuts1 lb finely chopped, blanched almonds1/4 tsp ground cloves1/2 tsp nutmeg1/4 tsp cinnamon1/4 cup sugar1 1/2 lbs phyllo pastry sheets, thawed1 lb butter, melted
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.
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.
Nutritional Info 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