Name: Baklava
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Ingredients: 1 cup (210 g) sugar; 2 cups (500 ml) water; 1 1/2 cups (375 ml) honey; 1 cup (250 ml) corn syrup; 3/4 cup (170 g) unsalted butter, melted; 2 cups (340 g) roasted almonds, chopped; 2 cups (260 g) roasted pistachios, chopped; 2 cups (200 g) roasted pecans, chopped; 1/2 250 g-package phyllo dough, thawed (approximately)

Ingredients

- 1 cup (210 g) sugar
- 2 cups (500 ml) water
- 1 1/2 cups (375 ml) honey
- 1 cup (250 ml) corn syrup
- 3/4 cup (170 g) unsalted butter, melted
- 2 cups (340 g) roasted almonds, chopped
- 2 cups (260 g) roasted pistachios, chopped
- 2 cups (200 g) roasted pecans, chopped
- 1/2 250 g-package phyllo dough, thawed (approximately)

Preparation

- In a large pot, bring the sugar, water, honey and corn syrup to a boil. Simmer over medium heat until a candy thermometer reads 220°F (105°C), about 30 minutes. Let the syrup cool.
- With the rack in the middle position, preheat the oven to 350°F (180 °C). Butter a 13 x 9-inch (33 x 23 cm) baking dish.
- In a bowl, combine the nuts. Set aside 3 tbsp of the mixture for serving.
- Cut the pastry sheets in half to make rectangles the size of the baking dish.
- On a work surface, using a pastry brush, brush 5 pastry sheets with butter, layering them on top of each other. Transfer to the bottom of the baking dish. Cover with a layer of nuts. Alternate layers of dough and nuts for the remaining ingredients. Do not fill the baking dish more than three-quarters full.
- Bake for about 35 minutes or until the pastry is golden brown.
- Right out of the oven, pour all the syrup over the baklava for a sweeter version, or about three-quarters of the syrup if you want a less sweet baklava. Sprinkle with the remaining nuts and cool completely before cutting into pieces.

Baklava

Categories

Ingredients

Preparation

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