Ingredients
The following ingredients have 40 Servings
- 1 lb. Walnuts (coarsely ground, plus more for garnish)
- 1/2 tsp. Ground Cinnamon
- 1 c. Panko Breadcrumbs
- 4 Sticks Unsalted Butter, (melted)
- 16 in Sheets Phyllo Dough, (cut half, not frozen)
- 3 c. Granulated Sugar
- 8 ounces Honey
- 2 tbsp. Lemon Juice
Instruction
- For the Baklava
- Preheat oven to 350 degrees.
- Combine the nuts, cinnamon and breadcrumbs in a bowl.
- Brush a 9"x13" baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel).
- Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture.
- Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.
- Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter.
- Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.
- For the Syrup
- Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes.
- Add the lemon juice and boil 2 more minutes, then let cool slightly.
- Pour the syrup over the warm baklava; let soak, uncovered for at least 3 hours. Garnish with nuts.
