Deluxe Baklava

Recipe by
Total Time:
4 hours
Serves:4
Rated 5 based on 100 votes
5
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy Besan ladoo with nuts, Best Soya Gujiya in Hindi, Easy Suji Nariyal Ladoo in Hindi

Rate This Recipe
5

Ingredients

  • 4 cups - finely chopped Walnuts (about 1-1/4 lbs)
  • 1 tbsp - ground Cinnamon
  • 1/2 tsp - ground all spice
  • 1/2 tsp - ground Nutmeg
  • 1/4 tsp - ground Cloves
  • 1/4 cup - Sugar
  • 40 - filo pastry sheets (about 2 lbs)
  • 1 & 1/2 cups - unsalted butter, clarified, or margarine, melted
  • For Medium syrup:
  • 3 cups - Sugar
  • 2 tbsp - Lemon juice
  • 1 & 1/2 cups - water

How to Make Deluxe Baklava

  • Prepare medium syrup. Set aside to cool.
  • Pre-heat oven to 350 degree F (175 degree C).
  • Lightly butter a 13-inchx9-inch baking pan. Set aside.
  • In a medium bowl, combine walnuts, cinnamon, all spice, nutmeg, cloves, and sugar. Set aside.
  • Stack filo pastry sheets on a flat surface. Trim to fit pan.
  • Cover with plastic wrap to prevent drying out.
  • Layer 12 filo sheets in the baking pan, brushing each sheet with clarified butter or melted margarine.
  • Spread 1 cup nut mixture over the layered filo sheets.
  • Top with 8 more filo sheets, brushing each with butter or margarine.
  • Spread another cup of nut mixture.
  • Repeat the process, make sure you end with a layer of filo sheets on the top.
  • Brush the top sheet with remaining butter or margarine.
  • Cutting all the way through the pastry, cut into 1-inch diamond shapes without removing from pan. Bake for 30 minutes.
  • Reduce heat to 200 degree F (95 degree C).
  • Bake for 30 minutes more.
  • Pour cooled medium syrup over the warm pastry.
  • Let it stand for several hours before serving.
  • For Medium Syrup:
  • Combine all ingredients in a large, heavy saucepan.
  • Bring to boil by stirring frequently. Reduce heat.
  • Once mixture boils and sugar is dissolved, do not stir or syrup may cloud or crystallize.
  • Cook (uncovered) over medium-low heat until a candy thermometer registers 212 to 218 degree F (100 to 102 degree C).
  • At this temperature, syrup dropped from a cold metal spoon will fall in a sheet.
  • Remove from heat, cool.
  • Use immediately or refrigerate in an airtight container.
  • Can be refrigerated for up to 1 month.