Recipe by Jacolyn
"This recipe was passed from my Yia Yia to her daughter-in-law (my mother) to me. People love this as a Christmas gift. It has gained a big reputation among our friends. One time, my mother donated a small tin of baklava to a church charity auction. It was very competitive, but the price was driven up to $40!"
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lemon, juiced, divided
finely chopped walnuts
unsalted butter, melted, or more as needed
I made this today for a Valentine's Day treat for my family, who loves baklava. I only used 10 ounces of walnuts, and felt that was more than enough. After brushing butter on each piece of phyllo and putting together the pan of baklava, there was still about a cup of butter left. Since I have made baklava before with a Turkish girlfriend, I remembered that she just poured about a cup of melted butter over her layers of nuts and dough, so that's what I did with the rest and it turned out great. Next time I make this, I'll use a lot less cinnamon--it's just not a taste I associate with baklava, although it wasn't bad. I'll definitely use this recipe again, but with a few tweaks. I also used the suggestions in the All Recipes magazine of cutting down the syrup to 1 1/4 cups water and 1 1/2 cups of sugar with 2 tablespoons of lemon juice, and only let the syrup soak in for 2 hours before eating.
Hi everyone, I submitted this recipe and have a quick note for anyone who saw this featured in the AR magazine: They said they halved the syrup and only let it sit for 2 hours. Though this is possible to do in a pinch, the baklava really does need the full 8 hours to soak up the syrup in order to have the optimal moist texture. I have tried it both ways, and the traditional 8 hours is much preferable to people I serve this to. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Yia Yia's Baklava
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 206
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