Baklava I
Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan. Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter. Line bottom of…
- Prep
- 17 min
- Cook
- 38 min
- Total
- 55 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine nuts, cinnamon, cloves, and sugar. Melt butter in a saucepan.
Procedure
Use a pastry brush to brush inside of a 14 x 10.5-inch (36 x 27 cm) pan with melted butter.
Procedure
Line bottom of pan with one piece of Phyllo dough. Fold under excess Phyllo.
Procedure
Alternate sides with each piece of Phyllo, brushing the top of each layer with melted butter.
Procedure
Repeat 5 times, making 5 layers.
Procedure
On the 6th sheet, sprinkle evenly with nut mixture.
Procedure
Continue until all nut mixture is used and last 6 buttered sheets of Phyllo form top crust.
Procedure
Use a sharp knife to cut into diamond shapes.
Procedure
Bake at 300 °F (150 °C) for about 1 ½ hours or until lightly brown.
Procedure
Combine syrup ingredients. Boil syrup for about 10 minutes and then allow to cool.
Procedure
Pour cooled syrup over hot pastry. Enjoy!
Photo: Robert Kindermann · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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