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Baklava

RATING: 3/5 REVIEWS: 1 VIEWS: 54217
Total Time: 75 MIN Makes: 30 to 40 small pieces
Prep Time: 30 MIN Cook Time: 45 MIN
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Description

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.


Ingredients
  • 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

Directions

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.

Tips
•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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Reviewer: Demetri
Wow!? No butter (other than the spray). How Greek is this?? I've always brushed EACH Phyllo sheet with melted sweet butter, starting with 12 sheets on the bottom, then followed by four layers of the walnut (or pistachio) filling and 5 individually buttered Phyllo sheets between each filling layer, and ending up with 13 more individually buttered Phyllo sheets on top. Without the butter won't the Phyllo sheets separate and flake apart after it's baked? I also add lemon juice to the sauce instead of any lemon zest in the chopped walnuts. I haven't tried this recipe yet but have given it 5 stars for ease of efffort!! What I really appreciate is that Athens have the Phyllo already cut into 40 9"x14" sheets and packaged as two 20 sheet rolls. This is still a bit larger than your typical 9"x13" quarter-sheet pan but eliminates need to cut 18"x14" sheets in half. I can leave one roll unopened in the fridge while working with the first 20 sheets. I also cool the syrup and drizzle it over the pan while it's still hot from the oven (so I don't let the baklava cool at all, and use a cold syrup). I don't think I could face my family and relatives if I tried a butter-free baklava on them.