Loaded with chopped walnuts stacked between flaky Phyllo layers and and held together by sticky-sweet syrup, this rich treat is a staple among Greek desserts.
- 1 1/2 pounds walnuts, chopped
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- Zest of 1 lemon
- 40 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- 1 cup melted butter, or olive oil, or cooking spray
In a medium bowl, combine walnuts, sugar, cinnamon, cloves and lemon zest.
Lightly spray a 9″ x 13″ baking pan with cooking spray. Place 20 sheets of Phyllo on the bottom of the pan, brushing each sheet with melted butter or olive oil (or lightly spraying each sheet with cooking spray as you place in the pan.) Cover with 1/2 of the walnut mixture. Layer 5 more Phyllo sheets on top, brushing each sheet with butter or olive oil (or lightly spraying with cooking spray.) Spread the remaining half of the walnut mixture over the Phyllo and cover with another 15 Phyllo sheets, brushing each with butter or olive oil (or lightly spraying with cooking spray.) With a sharp knife, score Phyllo into 1 1/2″ diamonds or squares. Brush the top with butter so it bakes golden brown.
Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown.
Cool slightly and pour warm syrup evenly over baklava. Cool completely, cut and serve.
•Use butter flavored cooking spray, if desired.
•Serve à la mode with a scoop of ice cream, or drizzle with chocolate sauce.
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