Baklava with Almonds and Walnuts
Baklava with Almonds and Walnuts
Ingredients
Baklava
- 1 lb of large phyllo sheets 14 x 18 inch, 20 - 22 sheets
- 4 cups C of chopped walnuts
- 4 cups C of chopped unsalted blanched almonds
- 1/2 cups C sugar
- 1 Tbsp ground cinnamon
- 1 Tbsp ground cloves
- 1/2 - 3/4 cup olive oil
- 4-5 Tbsp bottled soda water
Honey syrup:
- 1/2 cup sugar
- 1 cup honey
- 3/4 cup water
- 2 Tbsp lemon juice about 1 lemon
- 1 stick cinnamon
Sugar Syrup:
- 2 1/2 cup water
- 2 1/2 cup sugar
- 2 Tbsp lemon juice about 1 lemon
- 1 stick cinnamon
Instructions
- Preheat oven to 350-355°F (180°C).
- Oil the bottom and sides of a 17 X 13 inch (or equivalent) rectangular baking pan. Place a sheet of phyllo in the pan and brush with a little oil (or butter). Allow any overlap to hang out the sides. Repeat until there are 4 sheets on the bottom. Spoon one third of the nut mixture evenly over the pastry. Add two more sheets of pastry, brushed with oil (or butter). Spoon a little of the nut mixture over the pastry and repeat until all but 4 sheets of phyllo remain. Top the pastry with 4 sheets, each brushed with oil (or butter), except the top sheet. Tuck any overlapping phyllo dough under itself, on top of the filling.
- Score the pastry in pieces using a razor blade, and follow up with a sharp knife, cutting all the way through. To make triangles: cut the pastry into squares, then, cut squares in half diagonally to make triangles. Sprinkle just the top of the pastry with 4-5 tablespoons of soda water (to get best results, use a spray bottle). Bake on the rack just below the middle of the oven 350-355°F (180°C) until golden (about 45 minutes). Note: The cooked baklava may have white spots on top. These are from the soda water and will disappear after the syrup is added.
- Unlike many other baklava recipes, hot syrup is poured over the hot pastry.
- Both syrup recipes are prepared the same way: * Bring the syrup ingredients to a boil. * Reduce heat and simmer for 10 minutes, then remove cinnamon. * Pour the hot syrup carefully and evenly over the hot baklava as soon as it comes out of the oven, making sure to cover the sides and corners.
- Allow the baklava to cool thoroughly and absorb the syrup before serving (at least 3-4 hours).
Notes
Defrost phyllo dough according to package directions. (See Phyllo Basics)
In a large bowl, combine the walnuts and almonds with the sugar, cinnamon, and cloves. Mix will with hands or a large whisk until thoroughly blended.