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BAKLAVA

My all time favorite dessert is Baklava. My local Greek restaurant in Suisun Valley, Athenian Grill, makes an incredible Baklava. This recipe is simple, but requires a lot of patience and love. Don't be afraid to add a little more syrup too, I recommend making it your own.

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P.S. this recipe goes great with raspberry gelato

Ingredients:


 

  • 3 cups granulated sugar

  • 1-3/4 cups water

  • juice of a lemon

  • 1lb phyllo dough

  • 3-1/4 cups walnuts, chopped

  • 1 tbsp cinnamon

  • 1-1/2 cup clarified butter

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Instructions:


 

1. Using a medium pot, on medium-high heat, combine sugar and water. Bring to a boil, then lower heat and reduce to a simmer for 25 minutes. Let cool in fridge.

2. To make a clarified butter place in a saucepan over very low heat. Melt butter without stirring for 30 minutes.

3. Skim fat solids from the top of the butter. Strain through fine mesh strainer to leave a clear golden clarified butter.

4. To begin stacking the baklava, place a small layer of clarified butter at the base of casserole pan.

5. Carefully place the first layer of phyllo dough, then lightly brush a layer of clarified butter on top. Repeat this process until 10 layers have been made. Add a thin layer of walnuts tossed in cinnamon. Repeat with 10 more layers of phyllo dough. 

6. Add another layer of walnuts and add a final 10 layers of phyllo dough and clarified butter. 

7. Cut baklava diagonally, creating diamonds and making sure to but all the way through the phyllo dough.

8. Top with walnuts and pour the rest of the clarified butter over top.

9. Bake Baklava at 400F for 40 minutes. Once out of the oven pour syrup over top (don't be afraid if it sizzles. 

10. Let rest for 30 minutes and Enjoy!

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