Nut Mixer: KitchenAid / Stainless Steel Pan: Supreme / Colored Measuring Utensils: KitchenAid / Brushes: ChefMate
You guys have asked me for this recipe for so long! This is my Yiayia’s recipe.. passed down to my mom.. passed down to me.. and now I’m passing it to all of you <3
PART 1: THE NUT MIXTURE
-4 cups walnuts. 2 cups almonds
-Grind both nuts in grinder machine until finely chopped. Place those in large bowl.
-Add 4 tablespoons of sugar. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon ground cloves. Into the same large bowl. Mix all together with a spoon.
-Add 3 tablespoons melted butter. Stir really well. Set bowl aside.
PART 2: THE LAYERING
-1LB box fillo dough. 1LB butter melted *be sure to work fast with the fillo dough it drys out very quickly)
-Brush bottom of 18×12 pan with melted butter.
-Cover bottom of pan with layer of fillo dough (be sure you’re only picking up one sheet at a time they like to stick together); then completely brush melted butter on the fillo dough.
-Repeat this process 8 times. Fillo dough, butter, fillo dough, butter, fillo dough, butter, etc.
-After 8 layers of fillo dough, Add 2 cups of nut mixture and pour over fillo dough. Spread evenly.
-Next, we layout another 8 layers of fillo dough with brushing butter in between each layer. Be sure all fillo dough is completely covered in butter!
-After 8 more layers, Add 2 more cups of nut mixture. Spread evenly.
-Repeat this process again. Total of 3 layers of fillo dough and nuts.
-After third layer of nuts, top it with the rest of the fillo dough which shall leave you around 8 layers. Don’t forget butter between each fillo dough layer.
-Generously, brush the top layer of fillo dough with melter butter. Go around the edges and tick in any fillo dough.
-Lightly cut through the top layer of Baklava with sharp knife. (Not all the way through or it will burn) Cut 6 strips length wise and 10 strips diagonally.
-Pour remaining melted butter on the top evenly. Sprinkle water on top of Baklava so fillo dough doesn’t fly during baking.
-Bake 325°F for 60 minutes.
PART 3: THE SYRUP
-In small sauce pan combine 2 cups of sugar + 1 1/2 cups water. Bring to slow boil. Stir occasionally until sugar is dissolved.
-Add 1 tablespoon fresh lemon juice, 2 inch piece of lemon rind + 2 inch piece of orange rind, and 2 cinnamon sticks.
-Cook over medium heat for 10 minutes.
-Turn off stove. Add 1/2 cup of honey. Let cool.
*When Baklava is finished, let cool for 5 minutes and spoon cool syrup over Baklava. Allow to stand for over 3 hours or overnight (best if sits overnight).
This recipe is actually very easy it is just time consuming and tedious! This is one of my favorite holiday treats, my family makes it every Thanksgiving and every Christmas. No one has this recipe except family members but I got the “okay” to share it with all of you! Ugh, my mouth is watering and now I want some more just thinking about it! Don’t hold back on the butter or sugar because it doesn’t turn out if you do… If you guys are on a diet I would recommend just not making this at all haha but always remember TREAT YOURSELF!
Hope you guys try and love my Yiayia’s Baklava recipe! ENJOYYY<3 xo