HAZELNUT BAKLAVA

HAZELNUT BAKLAVA image

Categories Dessert

Number Of Ingredients 23

Ingredients

FOR THE NUT FILLING
2 cups (8 ounces) skinned hazelnuts
1 cup (4 ounces) slivered almonds
1½ tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon salt
FOR THE PASTRY
1 one-pound package frozen phyllo dough, defrosted
1½ cups warm clarified butter
FOR THE HONEY SYRUP
1¼ cups sugar
1/3 cup honey
2 strips lemon zest, each ½-inch wide by 2 inches long
1 teaspoon freshly squeezed lemon juice
1 teaspoon rosewater
1 teaspoon orange blossom water
1 whole cinnamon stick
3 whole cloves
1/8 teaspoon salt.
Preheat oven to 350 degrees. In a food processor, pulse together skinned hazelnuts, almonds, sugar, cinnamon, cloves and salt until finely ground.
On a large surface, unfold phyllo dough, removing plastic wrapping. With a sharp knife, slice dough in half crosswise, forming two 9-by-12-inch rectangles. Cover entirely with one or two damp dishcloths.
With a pastry brush, generously brush bottom of a 9-by-12-inch baking pan with clarified butter. Carefully place one phyllo sheet in pan (it should just fit) and brush with butter. Repeat with 7 more phyllo sheets, brushing each sheet with butter. Keep unused phyllo covered as you work. Sprinkle about 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo, continuing to brush each sheet with butter, until you have stacked on 6 more sheets. Sprinkle another 1/3 of nut and sugar mixture evenly over top layer. Repeat layering process with phyllo and melted butter, using another 8 phyllo sheets. Sprinkle final 1/3 of nut and sugar mixture over phyllo. Cover with two more sheets of phyllo, leaving top layer unbuttered.

Steps:

4. Placing your palms in center of top layer, gently move your hands in an outward, sweeping motion, flattening and smoothing top of pastry. Brush an additional ¼ cup melted butter evenly over top layer. 5. Using a sharp pointed knife, carefully slice baklava into 2-inch-thick diagonal strips. Repeat in opposite direction, forming a diamond pattern. Bake baklava until golden and flaky, 50 to 60 minutes, rotating pan as necessary to ensure even baking. 6. Meanwhile, in a medium, heavy-bottomed saucepan, combine honey syrup ingredients with ¾ cup water. Bring mixture to a boil, stirring occasionally, and cook until sugar has completely dissolved, about 5 minutes. Transfer syrup to a bowl and refrigerate, stirring occasionally, until cool. Once cooled, strain mixture into a liquid measuring cup with a spout. 7. While baklava is still very hot, pour cooled syrup into cracks between diamond-shaped pieces, reserving about 3 tablespoons syrup. Drizzle reserved syrup evenly over top of baklava. Let cool on a wire rack for 2 hours, then cover with foil and let sit at least 4 hours or overnight before serving. Yield: About 30 pieces.