GREEK BAKLAVA
This baklava is decadent and spot on to any I've ever tried in Greek cafes or restaurants. Allow to sit overnight or at least 8 hours before serving to allow syrup to settle in. I sub the nuts for what I have on hand and find the pecans pack the most flavor and like to sub some of the walnuts for almonds if I have them available.
Provided by Shabby Sign Shoppe
Categories Dessert
Time 1h30m
Yield 24-30 pieces, 24-30 serving(s)
Number Of Ingredients 12
Steps:
- Coarsely grind nuts and mix well with sugar, cinnamon and coves.
- Melt butter and brush a 13 x9 pan.
- Cut filo to fit pan.
- Place 8 sheets of phyllo on the bottom brushing with butter between each layer.
- Sprinkle approximately 1 cup nuts on top of phyllo.
- Place 3 more sheets of phyllo on top, brushing each with butter. Alternate in his manner until all ingredients have been used. Save 8 sheets of phyllo for top layer. Brush top with butter.
- Cut through the top with a sharp knife into individual pieces.
- Bake at 325 for 1 hour or until brown and crisp.
- While still hot, cover with cooled syrup and let stand overnight before serving.
- For syrup:.
- Combine all ingredient in a saucepan and bring to a boil. Boil gently for 20-30 minutes. Cool the syrup before pouring over hot baklava.
Nutrition Facts : Calories 616.8, Fat 42.5, SaturatedFat 12.3, Cholesterol 40.7, Sodium 228.1, Carbohydrate 59.2, Fiber 3.5, Sugar 45.1, Protein 6.2
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