Walnutty Baklava

Walnutty Baklava

DESCRIPTION

Flaky pastry, sticky honey and crunchy California walnuts combine to create an exotic dessert from Israel.

Total Time
1 Hr, 10 Mins
Serves
24
Course
Desserts

Total Time

Prep Time
25 Mins
Cook Time
45 Mins
Total Time
1 Hr, 10 Mins

Nutrition

Calories
234 cal
Total Fat
15 g
Trans Fat
0 g
Polyunsaturated Fat
7 g
Cholesterol
14 mg
Sodium
47 mg
Carbohydrates
24 g
Dietary Fiber
1 g
Protein
3 g

Ingredients

  • 3-1/2 cups toasted California walnuts, divided
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 12 sheets phyllo pastry
  • 2/3 cups butter, melted

For the Syrup:

  • 1 cup granulated sugar
  • 1/2 cup liquid honey
  • 1/3 cup water
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 2 cloves

Preparation

  1. Preheat oven to 350°F. In food processor add walnuts, sugar, cinnamon and cardamom; pulse until mixture resembles coarse crumbs and transfer to bowl. Set aside. Line bottom and sides of 13 x 9-inch metal pan with parchment paper. Cut phyllo in half into 14 x 8-inch sheets.
  2. Place one sheet on work surface, keeping remaining sheets covered with a damp towel to prevent drying. Brush sheet lightly with butter and place another sheet on top. Repeat with 3 more sheets. Place stack in pan; sprinkle with 1 cup of the walnut mixture. Prepare another 4 sheets of phyllo, brushing each with butter, and place over prepared sheets and walnut mixture in pan. Sprinkle all but 1/4 cup of the walnut mixture. Prepare remaining sheets, brushing each with butter, and place on top. Using the tip of a knife and without cutting all the way through, cut phyllo diagonally from one corner to opposite corner; make parallel cuts, 1-1/2 inches apart, to edge.
  3. Repeat in opposite directions to make diamonds. Sprinkle with remaining walnuts. Bake in center of preheated oven for 40 to 45 minutes or until golden and crisp. Meanwhile, in small saucepan whisk together sugar, honey, water, lemon zest, lemon juice and cloves. Bring to boil over medium-high heat; cook, stirring, for 1 minute. Discard cloves. Pour over hot baklava. Let cool completely on rack in pan. Using parchment, lift from pan onto cutting board and cut into diamond shapes (can be covered and made up to 1 day ahead).