Please note:The above one star User Rating has nothing to do with the actual Baklava recipe written below. It's all due to the user disagreeing with Baklava's origin.
Baklava, despite it's origin, is still recognized as the most popular Greek pastries.
Prep Time: 24 hours
Cook Time: 45 minutes
Total Time: 24 hours, 45 minutes
- 2 cups honey
- 1 cup sugar
- 1 cup water
- 1 tablespoon grated orange rind
- 1 teaspoon cinnamon
- 14 philly (filo or fillo) pastry sheets
- 1 cup butter, melted
- 2 cups toasted and/or roasted nuts* chopped fine
Bring honey, sugar, water, orange rind, and cinnamon to a boil. Continue boiling over low heat for 10 minutes. Remove from heat and save 1 cup for later use.
Preheat oven to 350 degrees F.
Grease a shallow baking pan and line with 4 pastry sheets**, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 sheets, brushing each with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the last 4 sheets brushing each with butter.
Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Cut through the top layer of phyllo diagonally to make 24 equal diamond shapes. Bake for 30 minutes, then increase the heat to 400°F and bake an additional 15 minutes or until golden brown.
Pour the cooled syrup on top and let cool. Slice all the way through previous cuts to make 24 diamond-shaped bars. Brush the top with the remaining butter.
The Baklava will keep 2-3 weeks in a cool dry place.
*Almonds, pecans, walnuts, pistachios
** Keep phyllo sheets from drying out by placing a damp, clean dish towel over them until they are ready to use.