Theo Alex's Best Baklava Recipe

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Theo Alex's Best Baklava Recipe

Course Dessert

Cuisine Greek

Prep Time 20

Cook Time 45

Baklava Syrup 30

Total Time 1 35

Servings

Calories 307kcal

Ingredients

1 lb filo dough
3/4 lb walnuts finely chopped
1/4 lb almonds finely chopped
1 cup granulated sugar
1 tbsp cinnamon
3/4 lb unsalted butter melted
32 cloves whole
melted semi sweet chocolate optional for drizzling over finished baklava

Baklava Syrup

3 cups granulated sugar
2 1/2 cups water
juice of one small or 1/2 large lemon
lemon rind from squeezed lemon
1 cinnamon stick

Instructions

The most reliable method for thawing phyllo dough is to put the frozen box of phyllo dough in the refrigerator overnight or at least 6 hours. Thawing it out in this way will usually yield better results. I've also taken the phyllo dough directly out of the freezer, removed the package from the box, leaving it in the plastic and letting it thaw for a couple of hours on the counter.
Set your oven to 325° F. Prepare Baklava syrup first so that it has time to cool before you pour it over the baked baklava as soon as it comes out of the oven.
Combine sugar, water, lemon juice, lemon rind and cinnamon stick in a small sauce pan. and stir together well. Bring to a low boil, reduce heat and simmer for 30 minutes stirring occasionally, It should have a syrupy, thicker consistency when it is ready.
Remove from heat and strain over a large measuring cup to remove any bits of lemon and cinnamon.
Combine finely chopped walnuts, almonds, granulated sugar and cinnamon in a small bowl and set aside.
Melt butter in microwave and set aside.
Once the phyllo dough has thawed, carefully remove the phyllo dough from the plastic packaging and gently unroll the sheets and lay them flat on a clean surface. Cover the layers of thawed dough with a sheet of waxed paper and then covered by a damp dish towel to keep them moist while preparing the baklava. Phyllo dough dries out and cracks very easily and when it does, you can't use it.
Begin by placing the first 2 layers of phyllo dough in a 9x13 baking pan with them overlapping on the bottom so that they cover the bottom but also extend over the edge of the baking pan on each side. Brush butter liberally over the phyllo. Add 6 more layers of phyllo, stopping to butter each layer as you go.
Spread 1/3 of the walnut, almond, sugar cinnamon mixture evenly over the buttered phyllo dough.
Repeat the previous two steps twice more by layering and buttering 6 more sheets of phyllo dough and spreading 1/3 of the walnut, almond, sugar, cinnamon mixture on top.
Fold over the bottom layers of phyllo dough that are extended over the edges and butter. Layer and butter 6 more layers of phyllo dough.
Using a sharp knife, score the top layers of the phyllo into eight even columns and four rows for a total of 32 pieces. Place a clove in the center of each piece.
Bake for 45 minutes watching to ensure phyllo turns a golden brown.
Remove baklava from the oven and immediately pour cooled syrup over the baklava. Allow baklava to cool and absorb syrup for 3-4 hours before cutting and serving.
As an option, once the baklava has completely cooled off, you can drizzle melted semi sweet chocolate over the baklava. It adds yet another layer of goodness to an already amazing dessert.

Nutrition

Nutrition Facts

Theo Alex's Best Baklava Recipe

Amount Per Serving

Calories 307 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 72mg3%

Potassium 87mg2%

Carbohydrates 35g12%

Fiber 2g8%

Sugar 25g28%

Protein 3g6%

Vitamin A 268IU5%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.