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Instructions |
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-Grease a 13×9 pan (bottom & sides) and set aside.
-Mix well the walnuts, sugar and cinnamon in a bowl and set aside.
-Preheat oven to 300 degrees. Place a pan of water on the bottom rack.
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-Note- When working with phyllo be sure to work fast and keep the unused portion covered with plastic wrap at all times, as it tends to dry out pretty fast. Also, be sure to carefully follow the defrosting instructions on the phyllo – the sheets will stick together if you try to do a “speed defrost”.
-Set aside one full-size sheet of phyllo dough. Cover with plastic wrap.
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-Cut remaining phyllo sheets into 13×9 sheets.
-Carefully lay the full-size phyllo sheet into the greased pan, folding over the pan edges. With a pastry brush, liberally apply melted butter.
-Lay a cut sheet of phyllo into the bottom of the pan, and with a pastry brush liberally apply melted butter. Repeat 9 more times.
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-Sprinkle 2 cups of the walnut mixture into the pan.
-Lay 6 more sheets of phyllo on top, making sure to liberally apply the melted butter between each sheet. Repeat this 3 more times, so that you have 4 separate layers of the walnut mixture. For the top layer place as many phyllo sheets on top as you have remaining, again making sure to liberally butter between each sheet.
-Bake for 2 ½ to 3 hours at 300 degrees until nice and brown.
-5 minutes before removing the baklava from the oven, combine the honey and lemon juice and heat over a medium heat until runny.
-Cover the baklava and let sit for at least 4 hours.
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Serving
Suggestions |
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With milk after covered them 4 hours or more.
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Originally Submitted
3/1/2011
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