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Baklava II

SUBMITTED BY: PRENSES PHOTO BY: goyoko

"This is my delicious recipe for baklava. I have been asked by several of my Turkish friends to share the recipe and I have been told that cinnamon adds a nice touch."
PREP TIME  30 Min
COOK TIME  1 Hr
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups white sugar
  • 2 cups water
  • 1 cup honey
  • 1 cinnamon stick
  • 1/4 lemon
  • 1 teaspoon vanilla extract
  •  
  • 1 1/2 pounds chopped almonds
  • 2 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups unsalted butter, melted
  • 1 (16 ounce) package frozen phyllo pastry, thawed

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side.
  2. In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used.
  3. Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes.
  4. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by CAMILLE_LT
completely delicious! i was afraid to try it because it sounded difficult. i was happy to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2004 by Jesusislife
This was a wonderful recipe! A couple tips are, Make sure to keep the phyllo dough covered... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by SCHWA
wow!! this is a great recipe. I had never worked with phyllo dough before and was scared, but... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by Stephanie
Being Greek Orthodox I took al the shortcuts my mom does, add some buttter to the nut recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2006 by CARABLOSSOM
To echo someone earlier: This Is It. I've been dreaming of this recipe since the first time I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by RADIAN
I made this recipe for my works christmas party, and now everyone wants the recipe. It is not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2006 by AMANDALICIOUS
This is by far the best baklava. delicious and very easy to make! MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2005 by NANCY T.
I was just wondering if anyone else had the amount of nuts left over that I did???will have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by SUZANNE
I am not known as a great cook but I certainly impressed my sister in laws with this one! It... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by KIMIKOMI
I made this for Thanksgiving and