Lebanese Baklava Recipe

This recipe is originally Turkish but a staple at my Lebanese family gatherings. It's fairly easy to make and bound to wow your guests!.

BAKLAVA RECIPE

BAKLAVA FILLING

• 1 ½ Cups Walnuts (finely chopped)
• ½ Cup Pistachio Nuts (finely chopped)
• 1 Cup Sugar
• Cinnamon

SYRUP

• 1 Cup Water
• 1 Cup Sugar
• 1 Cup Honey
• 3-5 Cloves
• 1 Cinnamon Stick
• 1 Lemon Peel of 1 Tsp Lemon Juice
• Frozen Phyllo Dough (Thawed)
• 1 Cup Melted Butter

INSTRUCTIONS:

BAKLAVA FILLING

1. Pulse nuts in a food processor until very finely ground. Mix in a bowl with sugar and cinnamon. Set aside.

SYRUP

1. Combine water, sugar, honey, cloves and cinnamon stick and bring up to a boil. Stir until dissolved. Simmer on medium heat for 10 minutes. Remove from heat and cool. Remove cloves, cinnamon sticks and lemon peel. Reserve for later.

ASSEMBLY

1. Preheat oven to 325 F.
2. Lay out phyllo dough on a plate. Cover with a damp towel.
3. Brush melted butter + ½ Tsp neutral oil bottom of a pie dish.
4. Lay 2 phyllo sheets on the bottom of the pie dish. Brush with melted butter. Repeat this procedure with 6 more phyllo sheets.
5. After you butter the eighth sheet of phyllo dough, spread the nut mixture evenly over the phyllo dough. Lay 2 sheets over the nut mixture and brush with butter. Add the nut mixture and layer again until you only have 4 sheets of phyllo dough left.
6. Top the final layer of the nut mixture with 4 sheets of phyllo dough, buttering each sheet after you lay it down.
7. Score the baklava down the middle, then work outwards. Carely slice. Then score the diamond shapes. Carefully slice. Pour remaining butter over baklava, tilting the pan in a circular motion so the butter is evenly distributed.
8. Bake at 325 for 45 minutes or until golden brown and flakey.
9. 5 minutes after removing the baklava from the oven, pour over syrup mixture. Let it cool for one hour before serving. Now, enjoy!