Two - Nut Baklava
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
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.
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.
