Sul Sul, Gerbits. Today we are making a recipe, just because I picked up the wrong thin at the grocery store. I thought I was picking up Puffy Pastries, but instead I picked up Phyllo Dough. I already knew that we had some walnuts in the freezer, so I knew what I was going to make with this, Baklava.
Before I made this recipe I didn’t know that there were SO many different varieties of Baklava. The one with honey is typically Greek Baklava, while Turkish Baklava has a sugar syrup.
Because I didn’t have any honey and honey is WAY too expensive, I am making a Turkish Baklava.
We are going to make the simple syrup first. This is super easy, and you can make it if you have leftover biscuits from biscuits and gravy.
In a saucepan you are going to combine some water, sugar and lemon juice.
Heat the saucepan oven medium-high heat and bring the mixture to a simmer, stirring it occasionally. Until the sugar has completely dissolved.
Continue to simmer the sugar mixture for more minutes.
Remove it from heat, and let it cool completely.
Now you are going to preheat your oven to 325℉.
In a large bowl you are going to combine your chopped walnuts, the sugar, lemon zest and cinnamon, and set it aside.
Brush the bottom of a 9×13 pan with some melted butter.
Unroll your phyllo sheets, while you are working with the phyllo sheets, make sure to keep them under a damp towel. That way it does not dry out.
And you can cut the phyllo dough if it is too big.
Place layers of the phyllo sheets into the prepared baking pan. With each phyllo sheet brush melted butter between the sheets.
Place 1 sheet, then brush with butter, then add the next layer.
After you have placed 10 layers, sprinkle about ¾ cups of the walnut mixture over the phyllo.
Continue to layer 5 more phyllo sheets, brushing each sheet with butter.
After the 5 layers, add another ¾ cup of walnut mixture.
Continue this routine 4 more times.
Brush the top with more butter.
Using a knife, cut into diamond or square shapes, all the way through to the bottom.
Bake for 55 minutes to 1 hour, or until the top of the Baklava is golden and crisp.
Remove the Baklava from the oven and pour the cooled sugar syrup evenly over the entire pan.
Let the Baklava cool completely in a dry and cool place.
I had it a few hours after it was done cooling, and the next day. And they both tasted good, however, it did taste the best the next day.
I am so glad that I picked up the wrong thing at the grocery store. If that didn’t happen then I wouldn’t have been able to make this recipe.
I hope that you enjoyed this recipe. Feel free to check the recipe out in the description down below. Vadish, Dag Dag!
Show the original author some 💖💖💖 Diethood
Printable version of this recipe: on the blog
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