Honey Baklava

Standard

photo 5 (1)

photo 4 (2)

  • 1 pckg phyllo dough, thawed according to pckg
  • 200g melted butter
  • 4 cups whole walnuts
  • 1 cup sugar
  • juice of half lemon
  • 3/4 cup water
  • 1/2 cup honey
  1. Butter slightly backing pan. Trim the phylo dough according to the size of your pan. Always cover the dough with a towel to prevent from drying.
  2. Prepare the honey syrup: In a pot mix sugar, honey, lemon juice and water.  Bring to a boil and simmer for 5 min. Let the syrup cool while making baklava.

photo 1 (5)

3. Grind walnuts until finally chopped.

4. Place 5 phyllo sheets into baking pan, one at a time, brushing each sheet on top with butter. Spread 1/5 of nut mixture over. Dont forget to cover remaining phyllo sheets with a towel.

photo (1)

5. Repeat this process four times more. FInish with 5 phyllo sheets and top with butter.

  • 5 buttered phyllo sheets, 1/5 nut mixture;
  • 5 buttered phyllo sheets, 1/5 nut mixture;
  • 5 buttered phyllo sheets, 1/5 nut mixture;
  • 5 buttered phyllo sheets, 1/5 nut mixture;
  • 5 buttered phyllo sheets, 1/5 nut mixture;
  • 5 buttered phyllo sheets, butter on top.

6. Cut the pastry into strips with a sharp knife. Then cut to form diamonds.

photo (2)

7. Bake at 180C for around 1 hour unil golden color.

8. Remove from oven and immediately pour honey syrup over.

photo 2 (3)

9. Let it cool uncovered.

photo 2 (4)

It’s best to let the baklava stay overnight at room temperature, so it will get soaked.

photo 5 (1)

photo 4 (2)

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