Best Baklava Recipe | Christine Cushing

How do you pick the best Baklava recipe to make? Look no further than my aunt Sophie’s, Baklava, that you will cherish, as we have. Layered with perfectly crisp phyllo sheets, this decadent baklava is filled with beautifully crunchy walnuts, a hint of cinnamon, doused in clarified butter with just enough syrup to perfectly soak it! No need to apologize for having seconds or thirds. FULL RECIPE BELOW.

Link from the video: The Secrets To PERFECT #Baklava:    • The Secrets to Perfect Baklava | Chri...  

FULL RECIPE: BAKLAVA

Filling:
2 ½ cups ground walnuts
2 tsp. ground cinnamon (10 ml)
¼ cup sugar (50 ml)

1 ½ cup unsalted butter, melted – preferably clarified( 375 ml)
1 package phyllo

Syrup :
2 3/4 cups sugar ( 650ml)
½ tsp. ground cinnamon (2.5 ml)
1 1/4 cup water (300 ml)
1 tsp Lemon juice (5 ml)
baking dish 11 ½ x 17 “ x 2 “ deep (28 cm xx 48 cm x5 cm )
Buttered

Preheat oven to 350 D.

Remove your phyllo from fridge an hour before you want to make you baklava . If frozen , thaw in fridge overnight first.

Make syrup first, by combining sugar and water in a medium pot over high heat. Bring to a boil and add the cinnamon and reduce to a simmer. Cook until syrup forms thick droplets when poured from a small spoon onto a plate. Add a tsp of lemon juice and allow to cool completely.
NOTE : in the video I cooked it down to a slightly thicker consistency, if you want it softer, then cook the syrup down a bit less.

Pulse walnuts with ¼ cup sugar and cinnamon in food processor until coarsely chopped, as per video. Reserve.

Cut phyllo to perfectly match your pan size. It’s best to cut the entire stack with sharp knife and then wrap phyllo tightly in cloth to prevent drying. Use excess phyllo in the middle of baklava.
Lay out 2 sheets of phyllo at a time to fit the pan exactly. Drizzle each double layer gently with melted butter. After half the phyllo is down, sprinkle with the walnut mixture, until evenly spread. Lay the remaining sheets of phyllo on top , in the same fashion, buttering between double layers.

Cut either a diamond or square pattern ( about an inch square) in baklava, making sure to push the knife down to the bottom of pan gently. Pour remaining melted butter, evenly over top of baklava, allowing it to seep to the bottom.

Bake at 350 D, convection for about 30- 35 minutes, until golden brown and crisp.

Pour cooled syrup over hot baklava and let stand about 30-90 minutes before serving . It’s best the following day. Store covered at room temperature. After that refrigerate well sealed.

Makes about 32 squares

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