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Prep 30 mins
Cook 1 hr
There are a number of baklava recipes at Zaar. This is the one I started using decades ago. Be sure to use butter, NOT margarine. I don't usually have a flower water available, but plain water works fine. I use frozen phyllo, thawed, and keep the sheets from drying out by covering with a damp dishtowel during preparation. Extremely sweet, rich and fattening, so cut the diamonds fairly small.
- 30 sheets phyllo dough
- 1 cup butter
- 1 cup finely chopped walnuts or 1 cup coarsely ground walnuts
- 1⁄2 cup finely chopped almonds or 1⁄2 cup coaresely ground almonds
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1 cup orange blossom water or 1 cup rose water or 1 cup water
- 1 cup sugar
- 1⁄2 lemon
- 2 tablespoons honey
- Lay 10 sheets of phyllo (cut to fit the pan) in a buttered 8 X 8-inch pan, brushing each sheet with butter.
- Mix the nuts with the 2 Tbs sugar and the spices and sprinkle half of the mixture over the phyllo; drizzle with melted butter.
- Repeat with 10 more phyllo sheets and the rest of the nut mixture.
- End with another layer of 10 phyllo sheets brushed with butter.
- Cut, without cutting through the bottom layer, into diamond-shaped pieces.
- Bake at 350F 1 hour.
- While it bakes, make a syrup: Boil water, 1 cup sugar and ½ lemon for 15 minutes. Remove the lemon and turn off the heat. Stir in 2 Tbs honey.
- Finish cutting through to the bottom of the baklava.
- Let the baklava cool, then pour warm lemon-honey syrup over it.
- Best to let it sit for a few hours before eating.
I made this for a Greek themed party and every last lick was gone by the time we left! Wonderful! Also, I find flower waters overly sweet sometimes, so the alternative was just to my taste.