Baklava

Ingredients

  • 9 tablespoons plus 1/4 cup granulated sugar, divided
  • 1/2 cup water
  • 1/4 cup honey
  • 3/4 teaspoon Nielsen-Massey Rose Water
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  • 1/4 teaspoon Nielsen-Massey Pure Orange Extract
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  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups coarsely chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 13 fresh phyllo pastry sheets, or frozen and thawed

Directions

Stir 9 tablespoons sugar (1/2 cup plus 1 tablespoon), water and honey in saucepan over medium-high heat until the mixture boils and the sugar dissolves. Remove from heat and chill until cool. Mix in rose water and orange extract; set aside.

Preheat oven to 325 degrees F. Brush 9x9x2-inch metal baking pan with some of the melted butter. Mix walnuts, cinnamon, allspice and remaining 1/4 cup sugar in medium bowl.

Place 1 sheet of phyllo dough into the prepared pan, brush with melted butter. Place the second sheet of phyllo into the pan perpendicular to the first sheet, brush with butter. Repeat with 1 more sheet, alternating the direction of the overhang. Sprinkle with 1/3 of the nut mixture and fold the overhanging phyllo over the nuts. Repeat 2 more times with 3 sheets of phyllo in each layer. Lay 3 more layers of phyllo as the earlier layers and top with one last phyllo sheet brushed with butter and folded for a smooth layer over the top of the pan. Brush with remaining butter. Using a sharp knife, make 4 cuts across phyllo, cutting through top layers only and spacing cuts evenly to create 5 strips. Turn pan 1/4 turn and repeat the cuts to form 25 squares. Bake until golden brown, about 30 minutes.

Spoon the syrup over the hot baklava. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.)

  • 9 tablespoons plus 50 g granulated sugar, divided
  • 120 ml water
  • 60 ml honey
  • 3/4 teaspoon Nielsen-Massey Rose Water
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  • 1/4 teaspoon Nielsen-Massey Pure Orange Extract
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  • 115 g (1 stick) unsalted butter, melted
  • 230 g coarsely chopped walnuts
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 13 fresh phyllo pastry sheets, or frozen and thawed

Directions

Stir 9 tablespoons sugar (120 ml plus 1 tablespoon), water and honey in saucepan over medium-high heat until the mixture boils and the sugar dissolves. Remove from heat and chill until cool. Mix in rose water and orange extract; set aside.

Preheat oven to 160 degrees C. Brush 23x23x5-centimeter metal baking pan with some of the melted butter. Mix walnuts, cinnamon, allspice and remaining 50 g sugar in medium bowl.

Place 1 sheet of phyllo dough into the prepared pan, brush with melted butter. Place the second sheet of phyllo into the pan perpendicular to the first sheet, brush with butter. Repeat with 1 more sheet, alternating the direction of the overhang. Sprinkle with 1/3 of the nut mixture and fold the overhanging phyllo over the nuts. Repeat 2 more times with 3 sheets of phyllo in each layer. Lay 3 more layers of phyllo as the earlier layers and top with one last phyllo sheet brushed with butter and folded for a smooth layer over the top of the pan. Brush with remaining butter. Using a sharp knife, make 4 cuts across phyllo, cutting through top layers only and spacing cuts evenly to create 5 strips. Turn pan 1/4 turn and repeat the cuts to form 25 squares. Bake until golden brown, about 30 minutes.

Spoon the syrup over the hot baklava. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.)

  • Nielsen-Massey time icon

    25 minsprep

  • Nielsen-Massey time icon

    30 mins plus coolingcook

  • Nielsen-Massey yield icon

    25 serving

Pure Orange Extract 4oz

Pure Orange Extract

Rose Water 4oz

Rose Water