A delicious Middle Eastern dessert!
Michael Symon's Baklava
- 1 pound Fresh Phyllo Dough (thin)
- 1/2 cup Pistachios
- 1/2 cup Walnuts
- 1 pound Butter
- 1 cup Ground Graham Crackers
- Cinnamon (to taste)
- FOR THE SYRUP:
- 3 cups Sugar
- 1 1/2 cups Water
- 1 6 or 8-oz jar of Honey
- 1 1/2 tablespoon Lemon Juice
- Combine groundnuts, cinnamon, and graham crackers into a bowl and mix together. Melt butter so it can be spread on phyllo leaves.
- Butter bottom of a 9 X 13 pan with melted butter. Spread a phyllo leaf in the pan and butter this with a pastry brush. Put down another leaf and butter it. Do this with 10 phyllo leaves, buttering each leaf. Sprinkle 1/4 of the nut mixture on top of the 10th leaf.
- Now start layering philo leaves again, buttering each leaf. This time use only 4 leaves. Sprinkle another 1/4 of the nut mixture on top of this. Do 4 more leaves and butter each one well. Use another 1/4 of the nut mixture, then 4 more phyllo leaves, being sure to butter each leaf. Use the last 1/4 of the nut mixture and top that off with 10 buttered phyllo leaves. Put lots off butter on top of the last leaf.
- Before baking, cut into diamond shapes with a sawing action, as philo is fragile and will tear easily. Then, bake at 350 degrees for 1 hour on the lower rack, or until golden brown.
- While baking Baklava, start your syrup on a burner. Combine the sugar, honey, and water in a pan and let it boil for 10 to 15 minutes. Then, add the lemon juice and boil for a few more minutes. Remove from heat and let this mixture cool slightly.
- Remove the Baklava from the oven and cool slightly as well. Pour the honey mixture over the Baklava -- both must be warm as you do this.
- Do not cover the pan until it has thoroughly cooled, otherwise it will get soggy on top, and do not serve immediately -- you must let the syrup soak into the Baklava overnight or for 6 hours. The pieces can be frozen after all the syrup has been absorbed.