GREEK BAKLAVA - 9X12 PAN

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Greek Baklava - 9x12 Pan image

This is a fantastic baklava recipe I created from the best of several other recipes. It makes a 9x12 pan...or you can break it into two smaller pans.

Provided by SME_Cook

Categories     Bar Cookie

Time 1h30m

Yield 24 serving(s)

Number Of Ingredients 15

1 cup honey
1/4 cup water
1/2 cup sugar
1/4 teaspoon ground cinnamon
1 lemon, juice and zest of (zest in strip to remove later)
1 orange, zest of (in strip to remove later)
2 cups walnuts, finely ground
1 cup almonds, finely ground
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
4 tablespoons melted butter
1/2 lb phyllo dough
1/4 lb unsalted butter, melted

Steps:

  • In a small saucepan, combine syrup ingredients.
  • Bring to a slow boil, stirring occasionally, until the sugar is dissolved.
  • Cook over a medium heat for 10 minutes, until slightly thickened.
  • Remove rinds and allow to come to room temperature before using.
  • Combine nut filling ingredients together in a bowl.
  • Brush bottom and sides of a 9x12 inch pan generously with melted butter. (I like to line the pan with parchment paper for easier removal.).
  • Place 8 phyllo sheets on bottom of pan, brushing each sheet with butter.
  • Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
  • Brush these with melted butter.
  • Pour 1/2 the nut mixture into pan and spread evenly.
  • Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
  • Place 4 phyllo sheets over first nut layer, brushing each sheet with butter.
  • Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of the pan.
  • Brush these with melted butter.
  • Pour remaining nut mixture into pan and spread evenly.
  • Fold over the overlapping phyllo sheets, brushing each with butter, to envelope the nut mixture.
  • Top pastry with 8 (or more) phyllo sheets, brushing each sheet with butter.
  • Tuck in the buttered phyllo neatly around.
  • Score through top layers of pastry with a sharp knife making 3 strips lengthwise then cut 8 strips widthwise and then diagonal to form diamond shaped pieces.
  • Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).
  • Bake pastry in a 325 degree oven for 30 - 40 minutes, until nicely golden brown.
  • Allow to cool for 5 minutes.
  • Carefully spoon cool syrup over pastry.
  • Allow to stand overnight.
  • Cut through the scored pieces and serve.

Nutrition Facts : Calories 241.5, Fat 15.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 80.6, Carbohydrate 24.6, Fiber 1.6, Sugar 17.5, Protein 3.5

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