Walnut Baklava Recipe

Photo by: Taste of Home

100% would make again

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Josie Bochek of Sturgeon Bay, Wisconsin sent the recipe for this traditional sweet and nutty Greek pastry.

• 36 Servings
• Prep: 1-1/4 hours Bake: 45 min. + cooling

Ingredients

• 4 cups finely chopped walnuts
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 1 cup butter, melted
• 40 sheets phyllo dough (14 inches x 9 inches)
• 
  SYRUP:
• 1 cup sugar
• 1/2 cup water
• 1/4 cup honey
• 1 teaspoon lemon juice
• 1 teaspoon Spice Island® Pure Vanilla Extract

Directions

• In a small bowl, combine the walnuts, sugar and cinnamon; set aside. Grease two 13-in. x 9-in. baking dishes with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plastic wrap while assembling).
• Place one sheet of phyllo in a baking dish; brush with butter. Top with a second sheet; brush with butter. Fold long ends under to fit the dish. Sprinkle with about 2 tablespoons nut mixture. Repeat 18 times, layering two sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2-in. diamonds with a sharp knife.
• Bake at 350° for 45-55 minutes or until golden brown. Meanwhile, in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack. Yield: 3 dozen.
  
  Editor's Note: This recipe was tested with Athenos phyllo dough. The phyllo sheets measure 14 in. x 9 in.

Nutrition Facts: 1 serving (1 piece) equals 197 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 102 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.

Walnut Baklava published in Taste of Home June/July 2005, p52