Jeannie’s Easy Baklava Recipe


1 pound Apollo phyllo dough
2 pounds walnuts
1 pound unsalted butter
4-5 tablespoon granulated sugar
Glaze:
1 ½ cups water
3 cups sugar
2 TBS lemon juice

Directions:
Preheat oven to 350F.

Preparing the baklava: Thaw the phyllo dough according to manufacturer's directions. When thawed, cover with a damp towel to keep it from drying out.

Process the walnuts until in small, even sized pieces. Transfer to a bowl and combine with sugar.

Melt the butter in a small saucepan over low heat. Brush the bottom of a cookie sheet or jelly roll pan with the butter. Lay approximately 12-15 sheets on the bottom, brushing on butter every few layers.  Add the nut mixture.  Layer the rest of the sheets, brushing butter every few layers. 

Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. Slice the baklava first vertically, then horizontally, working quickly as the dough will start to dry out! Pour the remaining butter over the top and bake at 350 degrees for 30-40 minutes or until golden brown on top. 

Preparing the glaze: While baking the baklava, make the glaze. Bring the water, sugar and lemon juice to a boil.  Cook for about 5 minutes, stirring frequently.  After 5 minutes, place a drop of the glaze on a spoon, if it rolls off, the glaze is not ready, continue to cook another minute.  When the glaze stays on the spoon, the glaze is ready, remove from heat. When the baklava is cooked and still warm, pour the warm glaze mixture over it making sure the entire surface is covered.

 It took Jeannie many years to hand over this fabulous, easy and delicious recipe to me. I looked forward to her making it every year during the Christmas Holiday.  It was a tradition for many years to have it at our family Christmas table.

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