Baklava
Baklava might not be your traditional Christmas treat, but it reminds me of my time spent in Jerusalem where I ate this, probably more than I should have! In 1999, I spent a summer studying abroad in Jerusalem, Jordan, and Egypt. It was an amazing experience not just for the things I learned but also all the wonderful food I ate. This sweet dessert of nuts layered with crisp phyllo dough with honey syrup brings back memories of walking the streets of the Old City and learning about the places where Jesus walked and talked and the things he ate.
This has become a common Christmas treat in our house. This recipe makes a lot of Baklava so make sure you have people to share it with. It is great to bring to a Church Christmas party or you can do what I am doing, sending it to Seminary with my girls! The original recipe came from Natasha’s Kitchen, however, I have added pistachios with the walnuts because I love the flavor and the salt they bring to the sweetness of the honey syrup. Whatever you do with it, enjoy it!
Baklava
Layers of crisp phyllo dough and nut soaked in a sweet honey syrup.
Ingredients
- 1 16 oz pkg phyllo dough
- 1 1/2 cups butter melted
- 1/2 lb walnuts finely chopped
- 1/2 lb pistachios finely chopped
- 1 tsp cinnamon
- 1 cup sugar
- 2 Tbsp lemon juice
- 3/4 cup water
- 1/2 cup honey
Instructions
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Thaw the phyllo dough according to the package instructions. Trim the phyllo dough to fit your dish. I usually have to trim about 3/4 of an inch off the end to fit my 9 x 13 inch pan. Cover the dough with a damp paper towel to keep the dough from drying out. Butter the bottom and sides of the pan.
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Make the honey sauce by placing the sugar, lemon juice, water and honey in a small sauce pan over medium heat. Stir until it comes to boil and then allow to boil without stirring for 4 minutes.
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Chop nuts in a food processor. You want them finely chopped. Place in a bowl and mix in the cinnamon.
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Preheat the oven to 325 degrees Fahrenheit. Place one phyllo dough sheet in the pan one at a time, brushing with melted butter over each layer. Do this for 10 sheets of dough. Spread 3/4 cup of nut mixture evenly over the dough. Layer 5 sheets of dough on top of that brushing with butter between each sheet. Spread 3/4 cup of nut mixture even over the dough. Repeat 4 times. Finish with 10 layers of buttered phyllo dough. ( 10 sheets nuts, 5 sheets nuts, 5 sheets nuts, 5 sheets nuts, 5 sheets nuts, 10 sheets)
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Cut into 1 1/2 inch strips and then diagonally to form diamonds. Cut again if desired to form triangles. Bake for 1 hour and 10 minutes until golden brown.
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Once taken out of the oven, immediately pour the honey mixture evenly over the baklava. It will sizzle! Allow to sit over night for the best results. You need to give the honey time to soak through. Enjoy!
