I've never made baklava from scratch before. The last time I ate this was probably back in 1990 visiting my friend's house and she made some from scratch. This week for the FNCCC we are working on Michael Symon's recipes. He has a Greek-ish flare to his meals and they look so yummy. But you know I'm a die-hard dessert person, and I had all the ingredients on hand to make his baklava. I halved the recipe and baked it in a 5x9 casserole dish. I don't like pistachios so I used a combination of almonds and pecans. I had some homemade breadcrumbs in the freezer, so I used them too.
1/2 pound coarsely ground pecans and almonds
1/2 teaspoon ground cinnamon
1/2 cup breadcrumbs
2 sticks melted butter
16 sheets phyllo dough, thawed, cut in half
For the syrup:
1-1/2 cup sugar
1/2 cup honey
3/4 cup water
1 Tablespoon lemon juice
Preheat oven 350 degrees F. Combine nuts, cinnamon, breadcrumbs in a bowl; set aside.
Brush the casserole dish with butter. Butter and layer 10 sheets of phyllo in the bottom of the casserole. Sprinkle about 1/2 cup nut mixture over the phyllo. Butter and layer 4 sheets of phyllos and top the nuts. Repeat two more times. Butter and layer the remaining 10 sheets of phyllo on top and brush the top with extra butter. With a very sharp knife, cut diagonal slices about 1-1/2" apart to create diamond shaped pieces. Bake until golden brown, about 45-60 minutes.
Make the syrup: Bring sugar, honey and water to a boil over medium heat and cook for 10-15 minutes. Add the lemon juice and boil another 2 minutes. Let the syrup cool.
When the baklava comes out of the oven, pour the syrup over the baklava and let it soak for 6 hours or overnight.
This is super sweet and I think we might die of sugar overload, but it was really good!
Share in the fun at I Blame My Mother and see what others are whippin' up in the kitchen.