Everyone’s favorite sweet treat – baklava!
Many variations of baklava can be found in different countries, but they all have the same basic idea.
A sweet nut mixture wrapped in or stacked between layers of phyllo dough, and coated in a sweet, sticky syrup after baking. Between each layer of
dough, butter, or a similar fat, is brushed on in order to help enhance the separation of the layers.
In countries like Greece and Turkey, baklava is made with pistachios and honey, unlike the Lebanese version which is made with walnuts and simple syrup. It is also very common for the Lebanese version of the dessert to contain cinnamon and rosewater.
Baklava
Equipment
- 13 x 9 Baking Pan
Ingredients
- 1 package phyllo dough Thaw in the fridge overnight. Set out 20 min. before using
- 1 lb unsalted butter
- 1 lb walnuts chopped
- 1 cup sugar
- 2 tsp vanilla or rosewater
- 1 bottle Karo syrup
Instructions
- Melt the butter.1 lb unsalted butter
- Mix sugar, vanilla (or rosewater), and walnuts.1 lb walnuts, 1 cup sugar, 2 tsp vanilla or rosewater
- Brush each sheet of filo with butter.
- Place the filling on top of the first layer (package) of dough.
- Proceed with the second layer (package) of filo.
- Place in the fridge 20 minutes, then cut into diamond-shaped pieces
- Bake at 350ºF for 1 hour or until browned.
- Top with one bottle of lite Karo.1 bottle Karo syrup
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