Monday, January 14, 2013

Homemade Baklava

I spent the morning baking with my friend Roz. She was teaching me how to make the best homemade baklava.

Here's the recipe:

6 cups ground walnuts
1 1/2 cups sugar
1 1/2 teaspoon cinnamon
1 cup of honey
1 package of fillo dough
2 sticks of butter (melted)


Preheat oven to 350.

Prepare fillo dough layers by spreading butter between each sheet and adding walnut, sugar, cinnamon mixture after every five to six sheets of stacked fillo dough.

Then cover baklava with foil and bake for 1 hour and 10 minutes. Pull off aluminum foil and bake an additional 15 minutes or until the top is a golden brown. Pour honey between the cracks and edges.

Start by buttering your baking dish, the bottom and sides. Then layer six sheets of fillo dough on the bottom of your pan, be sure to spread a thin layer of butter between each sheet.

After you have six sheets buttered, put three heaping scoops of your walnut/sugar/cinnamon mixture on the top and then layer five sheets of fillo dough on top (laying with butter again between each sheet), add another three scoops of your walnut mixture and cover with five more sheets of buttered fillo dough, (repeat four times).

Spread the walnut, cinnamon, sugar mixture around to make sure it covers the fillo dough. Warm your honey so that it pours easily.

After you have baked the baklava, pour your warmed honey between the cracks and over the edges.
Ready to serve :D


David Batista said...

Baklava is probably my favorite dessert ever, which I acquired a taste for after visiting Istanbul a few years back. Although, I prefer mine with pistachio instead of walnut.

I had no idea the honey gets poured into only the cracks and sides. I always imagined it was somehow baked into the recipe. But now that I think of it, that doesn't make sense. In case you don't know, honey is my favorite ingredient in baklava. I love it! :)

Thanks for this recipe, Kim! I learn something new every day here on your blog, and may try this sometime very soon.

Kim Kasch said...

David: It's an easy recipe. It just takes time to brush the butter between every sheet of fillo. But I thought I'd have so much left over. It was gone the first day. Yep, we're pigs.

David Batista said...

Oh, so the butter should be melted first? That's good to know. Also, what size was that baking pan you used? I'm horrible at guesstimating these things on sight. :)

Kim Kasch said...

David: My pan was 10 X 13 and 2 inches deep but anything close will work 9 X 10 X 2.5 or something similar.

If you make it, let me know :D I'm going to have to try the pistachios - that sounds yummy :D

Rena and Denny said...


Green Girl in Wisconsin said...

I'm sending this post to a friend who is in search of the perfect baklava recipe.