Baklava
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 pound frozen phyllo sheets1 cup melted butter2 cups finely chopped almonds1 cup sugar1/2 teaspoon ground cinnamon1/2 cup honey1 cup water1 tablespoon lemon juice1 teaspoon vanilla extract
Thaw phyllo pastry and separate sheets according to package directions. Keep pastry not being used covered with clean damp dish towel to keep it from drying out.
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers.
This freezes well.
Leave it uncovered as it gets soggy if it is wrapped up.
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NOTE this is not meant as a healthy treat, its just that a treat, meant to have on special occasions and in moderation.
Number of Servings: 18
Recipe submitted by SparkPeople user NYXWOLFWALKER.
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered.
Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers.
This freezes well.
Leave it uncovered as it gets soggy if it is wrapped up.
-----------------------------------------------
NOTE this is not meant as a healthy treat, its just that a treat, meant to have on special occasions and in moderation.
Number of Servings: 18
Recipe submitted by SparkPeople user NYXWOLFWALKER.
Nutritional Info Amount Per Serving
- Calories: 312.3
- Total Fat: 17.9 g
- Cholesterol: 29.8 mg
- Sodium: 124.2 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 1.8 g
- Protein: 4.2 g
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