Donna’s Baklava Recipe

 

 

Ingredients

  • 1 lb. phyllo leaves

  • 1 T. lemon juice

  • 2 c. sugar

  • 1 c. water

  • 2 c. nuts, finely chopped (pecans, English walnuts or pistachios)

  • 2 T. sugar

  • ½ tsp. cinnamon

  • 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”.

Can’t wait to try all the delicious recipes? Purchase your copy by contacting President@KeysJewishCenter.com.

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