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Kerry & Aura's recipes

Baklava

Ingredients

28 sheets phyllo
4 cups (450g) walnuts
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
1/4 teaspoon grated nutmeg
170g ghee, melted

Syrup

1 cup (240g) water 
1 cup (340g) honey
1/2 cup (00g) sugar 
1/2 tsp (4g) fine sea salt
zest and juice of 1 lemon or 1/2 orange

Directions

  1. Preheat oven to 400F.
  2. Add the sugar, water, honey, and salt to a sauce pot. Squeeze fruit juice and add rind.
  3. Bring to a boil over medium-high, reduce to medium and reduce for 5 to 7 minutes or until it reaches a light syrup consistency. Allow to cool.
  4. In a food processor, add the walnuts, cinnamon, allspice, and grated nutmeg. Pulse multiple times until the walnuts are finely chopped.
  5. In a 9” x 13” baking dish, brush the bottom with ghee
  6. Layer phyllo into pan, brushing the top of each sheet with ghee. After adding 7 sheets, add a layer of nuts followed by another 7 sheets of phyllo. Stop when there are 3 layers of nuts between 4 layers of phyllo.
  7. Cutting with a knife all the way to the bottom, cut straight lines the length of the pan to the desired size and then cut diagonally across the width of the pan.
  8. Bake for 30-35 min.
  9. Once the Baklava is ready, pour all the syrup on top and place, on a wire rack to cool down completely.
  10. Store at room temperature for up to a week.

Note