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!
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Resting Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
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
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.
Keyword Baklava, Nuts, Pecans, Pistachio, Walnuts