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Wednesday 23 August 2017
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Honey Baklava

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Honey Baklava – I haven’t been enamored with a recipe like I am with this one in quite a while. Because when you’re dealing with baklava you don’t want to mess around. If you’ve ever attempted to make your own, you know full well that the process of preparing Honey Baklava takes some time and precision. So when you find the ONE recipe you want to hold on to it as tight as you possibly can and never try another recipe again. That basically sums up how I feel about this gem.

Honey Baklava

Honey Baklava

While it’s true that Honey Baklava takes longer than a few minutes to whip up, it is so, so, so worth the effort. If you have had it before, you are probably nodding your head right about now. And you’d also know that nothing compares to the homemade version – as always.

Are you ready for some Honey Baklava Goodness??

The most important thing I’ve learned from making Honey Baklava myself is to practice patience and not try to rush anything. So if you read the instructions before attempting to make this and take your time, you will be successful. I have absolutely no doubt.

Also, it really helps to prepare everything in advance, like chopping the walnuts, cooking the honey syrup, melting the butter, and prepping your phyllo sheets. When it comes to working with phyllo sheets, it is most important to keep them covered with damp kitchen towels at all times. I usually spread out one damp kitchen towel onto my work surface, place the trimmed phyllo sheets on top and cover them with the second towel. Every time you remove one sheet from the pile, make sure to cover the remaining pile again (even if it only takes you 15 seconds to add the sheet to the baking pan and butter it).

The art of Honey Baklava preparation involves a lot of layering and one of the best things ever – butter, which basically means this can’t be anything but fantastic. Aside from phyllo sheets and butter, you will need walnuts, honey, cinnamon and sugar. Pretty simple ingredients that make for the yummiest dessert.

Phyllo sheets, by the way, can be found at most grocery stores. I got mine at Target from the freezer section ;). They’re really thin sheets made out of dough, which are often used in Greek or Turkish desserts.


 


The beautiful layers get me every time. Slightly crispy, flaky and just the right amount of nuttiness. If you don’t normally like walnuts, don’t worry. I am not the biggest fan of walnuts either, but the addition totally works in this dessert. It keeps it from becoming overly sweet (once you add the honey syrup) and gives every bite perfect texture and overall yumminess!

Honey Baklava

Honey Baklava – Ingredients
  1. 1 (16 oz.) package phyllo sheets, thawed
  2. 1 lb. (about 4 cups) walnuts, finely chopped
  3. 1 teaspoon ground cinnamon
  4. 1 cup granulated sugar
  5. 3/4 cup water
  6. 1/2 cup honey
  7. 1 cup (2 sticks) unsalted butter, melted
Honey Baklava – Instructions
  1. Thaw phyllo sheets. I usually take mine out of the freezer an hour before I’m ready to start making the Honey Baklava.
  2. 1. Meanwhile, using your food processor, chop walnuts into small pieces. Add cinnamon and give it another quick pulse to incorporate. Set aside.
  3. Next, combine sugar, water, and honey in a medium saucepan. Bring mixture to a boil while stirring frequently. Once mixture has come to a boil and sugar is completely melted, reduce heat and simmer mixture for 4 minutes. Remove from the stove and let cool completely.
  4. Next, melt butter.
  5. Before you’re ready for assembly, butter a 9-x-13-inch baking pan and preheat oven to 325 degrres F. Dampen two kitchen towels and place one onto your work surface. Remove phyllo sheets from the packaging and trim sheets according to your baking pan. My phyllo sheets were about 1″ too long, so I just cut them accordingly. This varies depending on the brand of phyllo sheets you purchase. Place phyllo sheets on the damp kitchen towel and cover with the second one.
  6. 2. For the assembly: {Step 1} Add one sheet of the phyllo dough to the baking pan and brush with melted butter. Repeat process with another 9 phyllo sheets. Until you have a stack of 10 buttered phyllo sheets. Top with 3/4 cup of the chopped cinnamon walnuts. {Step 2} Top walnut layer with another phyllo sheet, butter and repeat until you have a stack of 5 buttered phyllo sheets. Top with another 3/4 cup of the chopped cinnamon walnuts. Repeat {STEP 2} 3 more times. Finally {Step 3}, add another 10 phyllo sheets, buttering each sheet between layering and spreading the remaining butter on top.
  7. 3. Cut Honey Baklava lengthwise into four 1 1/2″ wide strips. Then cut diagonally to form diamond shapes. Place baking pan in the oven and bake for 1 hour 15-20 minutes or until top is golden brown. Remove from the oven and place on wire racks. Immediately pour cool honey syrup over the top and let cool completely. Enjoy!
Notes
  1. Can be stored at room temperature for up to 7 days.

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