This is one of the easiest dessert you can make for a crowd. Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts of your choice and soaked with a honey lemon glaze.
Makes one 9x13 inch tray - about 30 pieces
- 1 lb. phyllo pastry at room temperature
- 1 cup/2 sticks butter, melted
- 3 cups almond, pecans, walnuts or any nuts you like (first measured, then fine chopped)
- 3/4 cup water
- 1 cup sugar (optional)
- 1 cup honey
- 2 Tbsp. lemon juice
- Preheat oven to 325 degree F.
- Pulse the nuts to a crumbly texture. Set aside. Melt the butter and set aside.
- Brush bottom of a 9×13 pan with butter. Layer phyllo then butter so that you have 8 to 12 sheets/layers.
- Sprinkle the crumbly nut mixture over the phyllo in the pan. Pile on another 8-10 layers of filo and butter. Cut the baklava into desired shapes.
- Finish with butter on top. Bake for 30 minutes in the middle rack, until they are golden brown.
- Meanwhile, mix hot water, honey and lemon juice, set aside.
- When baklava is golden and crisp, remove it from the oven and let it cool down a bit to warm. Pour the syrup over the warm pan. Let it soak for an hour. Enjoy!
- You can also make a variation of baklava rolls, buttering two sheets together, pouring a tablespoon of nut mixture at one end, rolling it and buttering while rolling it to the other edge.
- Then gently place the rolls in a tray one next to the other, closely together. Cut and butter one final time before it is baked to a golden brown for about 20-25 minutes.