Baklava

The baklava turned out really well! It was nice and crispy on top and slightly damp with the honey syrup on the bottom. The baklava had a cinnamon and citrus aroma though I could not really taste any of the citrus. There was a really nice honey flavour to the baklava where most store bought baklava that I have had doesn’t have any honey flavour. With baklava being so easy to make and being so good I will be making this a lot in the future. I am already thinking that I could try it with different nuts and sweeteners.

Baklava

ingredients

• 4 cups walnuts, chopped
• 1/2 cup sugar
• 1 tablespoon cinnamon
• 1 cup butter, melted
• 1 pound phyllo pastry, thawed
• 3/4 cup water
• 1/2 cup sugar
• 1 stick cinnamon
• 2 inch slice lemon peel
• 2 inch slice orange peel
• 3/4 cup honey

directions

1. Mix the walnuts, sugar and cinnamon in a bowl.
2. Brush the bottom of a 9X13 inch pan with butter.
3. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets in the pan.
4. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.
5. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.
6. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.
7. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 2 sheets on top of the nut mixture.
8. Sprinkle 1/3 of the walnut mixture onto the phyllo in the pan.
9. Brush butter onto the top of a sheet of the phyllo dough and place the sheet into the pan. Repeat until there are 8 sheets on top of the nut mixture.
10. Slice the baklava with a sharp knife.
11. Bake in a preheated 350F/180C oven until golden brown on top, about 25-35 minutes.
12. Bring the water, sugar, cinnamon, lemon and orange to a boil, reduce the heat and simmer for 10 minutes.
13. Add the honey and simmer for 2 minutes.
14. Remove the cinnamon, and peals from the syrup.
15. Pour the syrup over the baklava when it comes out of the oven.
16. Let the baklava cool for a few hours.

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