Ingredients
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1 lb. phyllo leaves
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1 T. lemon juice
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2 c. sugar
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1 c. water
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2 c. nuts, finely chopped (pecans, English walnuts or pistachios)
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2 T. sugar
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½ tsp. cinnamon
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3 sticks butter, unsalted
Directions
If frozen, defrost phyllo leaves in refrigerator a day in advance. Do not open plastic bag until ready to use. Make syrup: Mix lemon juice, sugar and water, bring to a boil and turn down to a simmer. Simmer about 10 minutes. Mix well to ensure sugar is dissolved. Place in refrigerator to cool. Mix nuts with 2 tablespoons of sugar and cinnamon in large bowl. Preheat oven to 350° . Unfold phyllo leaves and keep covered with a damp cloth to prevent drying. Butter a 9″x13″ inch baking pan. Lay phyllo sheet in bottom of pan, brush it with melted butter, cover with another sheet or two and brush with butter; repeat until you’ve used 6-7 sheets. Spread a thin layer of nut mixture on top of phyllo. Repeat this process until all nuts and phyllo are used. Use 3 – 4 sheets of phyllo for top, each brushed with butter. Use a sharp knife and quickly score by cutting diagonally across the pan to create diamond pattern. Butter top phyllo layer to prevent edges from curling while baking. Bake at 350° for one hour until golden. Pour cooled syrup immediately over hot baklava. Refrigerate overnight until syrup has been absorbed.
Enjoy!
Recipe by Donna Pearlman Bolton from “Recipes from The Rock”.
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