Spiced Walnut Baklava
Wine Recommendation
Josh Prosecco
Ingredients
- 2½ cups sugar, divided
- 2 cups water
- 1 cup honey
- 2 cinnamon sticks
- 3 (2-inch) strips lemon peel
- 1½ lb walnuts
- ½ tsp ground cinnamon
- ⅛ tsp ground cloves
- 1 cup butter, melted, divided
- 2 (16-oz) pkg frozen phyllo dough, thawed
Instructions
- Preheat oven to 350°F. Cook 2 cups sugar, water, honey, cinnamon sticks, and lemon peel in a large saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until sugar dissolves. Remove from heat; set syrup aside.
- Pulse nuts, ½ cup sugar, cinnamon, and cloves in a food processor until nuts are finely chopped, but not ground.
- Brush a 15- x 10-inch baking sheet with 2 Tbsp melted butter. Unroll 1 package phyllo dough.
- Line bottom of buttered pan with 2 sheets phyllo dough; brush with butter. Repeat layers 14 times.
- Sprinkle with 2 cups nut mixture. Top with 5 layers phyllo dough, brushing with butter between each sheet. Spread with remaining nut mixture.
- Top with 1 layer of phyllo dough; brush with butter; repeat layers 14 times.
- Using a sharp knife, cut baklava into 12 squares; cut each square in half diagonally. Brush remaining butter over top.
- Bake 40 to 45 minutes or until golden brown. Pour syrup over warm baklava; let stand at room temperature at least 4 hours or overnight before serving.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
497
|
497
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 8 | 8 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 175 | 175 |
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