Baklava
Thirty sheets of filo brushed with butter around a cinnamon-walnut layer, baked until brittle, then soaked in cooled lemon and honey syrup. It needs a night uncovered to set properly.
- 1
Make the syrup first. Combine 1 1/2 cups sugar, the water, honey, lemon juice, and cinnamon stick in a saucepan, bring to a boil, and simmer 10 minutes. Cool completely and discard the cinnamon stick.
- 2
Heat the oven to 350°F and brush a 9x13-inch baking pan with some of the melted butter.
- 3
Stir the chopped walnuts with the 1/4 cup sugar, ground cinnamon, and salt.
- 4
Lay 10 sheets of filo in the pan one at a time, brushing each with butter. Keep the remaining stack under a damp towel; uncovered filo dries out and shatters within minutes.
- 5
Spread half the walnut mixture in an even layer. Top with 8 more sheets, buttering each one.
- 6
Spread the remaining walnuts, then finish with the last 12 sheets, buttering every sheet and brushing the top generously.
- 7
With a sharp knife, cut the whole tray into 24 diamonds, slicing all the way through to the bottom. Cutting after baking shatters it.
- 8
Bake 50 to 55 minutes, until deep golden and crisp all the way through. Lift a corner to check the bottom sheets have colored.
- 9
Ladle the cooled syrup slowly and evenly over the hot baklava; it will hiss and bubble. Let it stand uncovered at least 4 hours, ideally overnight, so the syrup soaks in and the top stays crisp.
Ingredients
- 1 1/2 cups granulated sugar, for the syrup
- 1 1/4 cups water, for the syrup
- 1/2 cup honey, for the syrup
- 1 tablespoon lemon juice, for the syrup
- 1 cinnamon stick, for the syrup
- 1 1/2 cups unsalted butter, melted
- 4 cups (about 1 pound) walnuts, finely chopped
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 pound filo dough (about 30 sheets), thawed overnight in the refrigerator
Instructions
- 1
Make the syrup first. Combine 1 1/2 cups sugar, the water, honey, lemon juice, and cinnamon stick in a saucepan, bring to a boil, and simmer 10 minutes. Cool completely and discard the cinnamon stick.
- 2
Heat the oven to 350°F and brush a 9x13-inch baking pan with some of the melted butter.
- 3
Stir the chopped walnuts with the 1/4 cup sugar, ground cinnamon, and salt.
- 4
Lay 10 sheets of filo in the pan one at a time, brushing each with butter. Keep the remaining stack under a damp towel; uncovered filo dries out and shatters within minutes.
- 5
Spread half the walnut mixture in an even layer. Top with 8 more sheets, buttering each one.
- 6
Spread the remaining walnuts, then finish with the last 12 sheets, buttering every sheet and brushing the top generously.
- 7
With a sharp knife, cut the whole tray into 24 diamonds, slicing all the way through to the bottom. Cutting after baking shatters it.
- 8
Bake 50 to 55 minutes, until deep golden and crisp all the way through. Lift a corner to check the bottom sheets have colored.
- 9
Ladle the cooled syrup slowly and evenly over the hot baklava; it will hiss and bubble. Let it stand uncovered at least 4 hours, ideally overnight, so the syrup soaks in and the top stays crisp.