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Walnutty Baklava recipe

Walnutty Baklava.

Flaky phyllo pastry, sticky honey and crunchyCalifornia walnuts combine to create an exotic middle easterndessert.

Recipe: Walnutty Baklava

Baklava:3 1/2 cups toasted California walnuts- divided use1/3 cup granulated sugar1 teaspoon ground cinnamon1/4 teaspoon ground cardamom12 sheets phyllo pastry2/3 cups butter, meltedSyrup:1 cup granulated sugar1/2 cup liquid honey1/3 cup water1 tablespoon lemon zest1 tablespoon lemon juice2 whole cloves

  • Preheat oven to 350°F (175°C).
  • For Baklava: In food processor add walnuts,sugar, cinnamon and cardamom; pulse until mixture resembles coarsecrumbs and transfer to bowl. Set aside. Line bottom and sidesof 13 x 9-inch metal pan with parchment paper. Cut phyllo inhalf into 14 x 8-inch sheets.
  • Place one sheet on work surface, keepingremaining sheets covered with a damp towel to prevent drying.Brush sheet lightly with butter and place another sheet on top.Repeat with 3 more sheets.
  • Place stack in pan; sprinkle with 1 cupof the walnut mixture.
  • Prepare another 4 sheets of phyllo, brushingeach with butter, and place over prepared sheets and walnut mixturein pan. Sprinkle with all but 1/4 cup of the walnut mixture.
  • Prepare remaining sheets, brushing eachwith butter, and place on top.
  • Using the tip of a knife and without cuttingall the way through, cut phyllo diagonally from one corner toopposite corner; make parallel cuts, 1 1/2-inches apart, to edge.Repeat in opposite directions to make diamonds. Sprinkle withremaining walnuts.
  • Bake in centre of preheated oven for 40to 45 minutes or until golden and crisp.
  • For Syrup: Meanwhile, in small saucepanwhisk together sugar, honey, water, lemon zest, lemon juice andcloves. Bring to boil over medium high heat; cook, stirring,for 1 minute. Discard cloves. Pour over hot baklava.
  • Let cool completely on rack in pan. Usingparchment, lift from pan onto cutting board and cut into diamondshapes (can be covered and made up to 1 day ahead).

    Makes 24 servings.

    Recipe and photograph provided courtesyof California Walnuts.

    BAKLAVA ROLLS – It's easier than making squares

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