Baklava
This recipe is also from Carol, my co-worker at Bloomingdale’s. I have lost contact with her over the years but her recipes and many fond memories live on. I am not a huge fan of too much honey and this recipe has just the right amount – not overly sweet. It is also a very nutty version you can certainly use only one type of nut if you prefer. Delicious with a cup of tea!
Ingredients
Pie
- 1 cup Walnuts
- 1 cup Pecans
- 1 cup Pistachio Nuts (shelled)
- 2 sticks Butter
- ½ cup Sugar
- ½ tbsp Cinnamon
- 1 pinch Salt
- 1 tbsp Vanilla
- ½ cup Light Brown Sugar
- ½ cup Melted Butter
- ¼ cup Honey
- 10 sheets Phyllo Dough
Sauce
- 1 cup Sugar
- 1 cup Water
- Zest & Juice of One Lemon
- 3 Cinnamon Sticks
- 2 tbsp Honey
Instructions
Pie
- In bowl of food processor fitted with metal blade pulse to chop Walnuts, Pecans and Pistachio Nuts.
- Melt Butter and set aside.
- To nut mixture add Sugar, Cinnamon, Salt, Vanilla, Light Brown Sugar, ½ cup of Melted Butter and Honey.
- Prepare sheet pan. Place 3 sheets of phyllo dough on a buttered sheet pan and brush with more butter and then place 2 more sheets of dough and brush again with butter.
- Spread nut mixture evenly over buttered phyllo. Top with 4-5 layers of phyllo one at a time brushing each layer with butter. Score with sharp knife.
- Bake in 350℉ oven for about 25-30 minutes or until top is golden brown.
Sauce
- While pie is baking bring Sugar, Water, Lemon Zest and Lemon Juice, Cinnamon Sticks and Honey to a boil. Turn off heat and then let stand for 10 minutes. This will make a light and delicate syrup.
- Cut baklava along scored markings leaving it in the pan. Pour syrup over baklava and let rest at least 10 minutes before serving.
- Refrigerate any leftovers. To serve later remove from refrigerator and let come to room temperature.
