Baklava by Annette L. – CGND’s Holiday Traditions Contest Recipe Winner

Author Or Recipe byCommonGround

Making baklava with my daughter Suzanne on Christmas Eve is a tradition held for the last 15 years, but the recipe goes further back in our family.

In the 1970s, I came across a Greek recipe with a funny name that was unlike anything that had graced our kitchen (and we have not an ounce of Greek heritage). Unsure where I got the recipe, everyone was happy I did. And Suzanne, the one who hated walnuts, loved this more than any of us. Even asking for a pan of baklava instead of birthday cake each year. This concoction of finely chopped walnuts, cinnamon, and sugar suspended between butter-soaked, paper thin layers of pastry, and infused with golden honey is swoon-worthy.

Suzanne says I was ahead of my time, making baklava in Fargo at a time when a Norwegian treat was as exotic as they came. It has evolved into a cherished Christmas Eve tradition of mother and daughter taking a little time out of all the holiday craziness to be together, just the two of us, creating a delightful dessert.

It’s the most delicious baklava I’ve tasted. Maybe it’s sentiment, but I doubt it; this baklava is just the best!

Yields1 Serving
Ingredients:
 1 lb Walnuts (16 ounces)
 ½ cup Sugar
 1 tsp Ground cinnamon
 1 lb Phyllo dough, thawed
 1 cup Unsalted butter, melted(2 sticks)
 12 oz Honey
Directions:
1

Butter a 9" x 13" baking dish and set aside.

2

Place walnuts, sugar and cinnamon in the bowl of a food processor and pulse until walnuts are finely chopped. Alternately, finely chop walnuts and mix with sugar and cinnamon in a large bowl.

3

Trim phyllo dough to fit baking dish, if necessary.

4

In the prepared baking dish, place 1 sheet of phyllo; brush lightly with melted butter. Repeat to make five more layers of phyllo; sprinkle with one cup of walnut mixture.

5

Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make six layers. Sprinkle one cup walnut mixture over phyllo. Repeat layering two more times.

6

Over final sprinkling of walnut mixture, place a sheet of phyllo and brush with butter. Repeat to make six layers.

7

Preheat oven to 300 degrees F.

8

With a sharp knife, cut layers just halfway through, in strips about 1 1/2" wide the long way. Then cut halfway through on the diagonal, to make diamond shapes.

9

Bake 1 hour and 25 minutes or until top is golden brown.

10

Shortly before removing pan from oven, in a medium saucepan, heat honey until hot, but not boiling. After removing baklava from the oven, spoon hot honey over it evenly. Cool in pan on wire rack at least 1 hour. Cover and leave at room temperature until serving.

To Serve:
11

With sharp knife, finish cutting through the layers. Transfer to a platter (can place each piece of baklava in a cupcake paper to make things a little neater). Makes about 24 servings.

A Note from Annette:
12

Keep phyllo dough under a damp, clean tea towel to prevent drying as you work with it.

Category,

Ingredients

Ingredients:
 1 lb Walnuts (16 ounces)
 ½ cup Sugar
 1 tsp Ground cinnamon
 1 lb Phyllo dough, thawed
 1 cup Unsalted butter, melted(2 sticks)
 12 oz Honey

Directions

Directions:
1

Butter a 9" x 13" baking dish and set aside.

2

Place walnuts, sugar and cinnamon in the bowl of a food processor and pulse until walnuts are finely chopped. Alternately, finely chop walnuts and mix with sugar and cinnamon in a large bowl.

3

Trim phyllo dough to fit baking dish, if necessary.

4

In the prepared baking dish, place 1 sheet of phyllo; brush lightly with melted butter. Repeat to make five more layers of phyllo; sprinkle with one cup of walnut mixture.

5

Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make six layers. Sprinkle one cup walnut mixture over phyllo. Repeat layering two more times.

6

Over final sprinkling of walnut mixture, place a sheet of phyllo and brush with butter. Repeat to make six layers.

7

Preheat oven to 300 degrees F.

8

With a sharp knife, cut layers just halfway through, in strips about 1 1/2" wide the long way. Then cut halfway through on the diagonal, to make diamond shapes.

9

Bake 1 hour and 25 minutes or until top is golden brown.

10

Shortly before removing pan from oven, in a medium saucepan, heat honey until hot, but not boiling. After removing baklava from the oven, spoon hot honey over it evenly. Cool in pan on wire rack at least 1 hour. Cover and leave at room temperature until serving.

To Serve:
11

With sharp knife, finish cutting through the layers. Transfer to a platter (can place each piece of baklava in a cupcake paper to make things a little neater). Makes about 24 servings.

A Note from Annette:
12

Keep phyllo dough under a damp, clean tea towel to prevent drying as you work with it.

Baklava by Annette L. – CGND’s Holiday Traditions Contest Recipe Winner

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