Tony’s Baklava

  • 1 lb phyllo dough
  • 3 cups walnuts, finely chopped
  • 3/4 cup butter, clarified
  • 2 tsp cinnamon
  • 1/4 cup sugarsyrup
  • pistachios for garnish

Directions:

  1. Preheat oven to 275 degrees F.
  2. Pulse the nuts, cinnamon & sugar in a food processor until you reach a slightly coarse consistency.
  3. With a pastry brush begin by brushing the bottom of a 9X13 pan.
  4. Layer 8 sheets of phyllo dough, making sure to brush butter between each one.
  5. Spread half of the nut mixture.
  6. Layer 4 more sheets of phyllo dough.
  7. Spread the remaining half of the nut mixture.
  8. Top with the remaining 12 sheets of phyllo, making sure to brush the top layer with butter as well.
  9. Slice the baklava into small diamonds (approx 24-32).
  10. Bake for at least 2 hours until slightly golden brown on top.
  11. Pour cooled syrup over the baklava as soon as it comes out of the oven and allow to come to room temperature again before serving.

Syrup:

  • 1 1/2 cup sugar
  • 3/4 cup water
  • 1 tsp orange blossom water
  • 1 strip of orange peel (optional)

Directions:

  1. Bring ingredients to a simmer over medium heat.
  2. Continue cooking over low heat until mixture becomes syrupy (approximately 10 minutes).
  3. Remove from heat and allow to cool.

Courtesy of: http://www.antoniotahhan.com/2008/12/27/baklava-with-mom/

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