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Nb persons: 10
Preparation time: 30 min
Total time: 75 minutes
Source: Jamie Geller
|4 cup||Sugar White|
|1 tablespoon||Lemon juice|
|4 cup||Walnuts Finely chopped, crushed 2 cup Melted unsalted butter 4 sticks|
|1 box||Phyllo Pastry Dough 16oz, 454gr.|
To make syrup: mix sugar and water together until sugar is melted. Boil and let it simmer for 30 minutes. Add 1 Tsp lemon juice and remove from heat, let it cool to room temperature.
Butter the bottom of rectangular cake pan 9 x 13 x 2 inch, or similar size. Do not use glass baking dish.
Crush/chop walnuts, set aside. Melt butter, set aside.
To prepare the baklava: unroll phyllo sheets; place 2 sheets on cutting board and lightly spray the top with water (or oil) place 2 more phyllo sheets on top and lightly spray with water again. You will have a total of 4 sheets on top of each other to work with. Sprinkle 3 Tsp crushed/chopped walnuts evenly on pastry sheets. Starting from the longer side, make a reasonably tight roll, spraying water to the edge to seal the dough. With a sharp knife, slice the roll into 2-inch lengths and place them close to each other into the prepared pan with seam side down. Assemble all pastry sheets in this form until all is finished.
Generously brush top of baklava with melted butter and gently pour the remaining butter evenly all over the baklava. Preheat the oven to 350 fahrenheit and bake baklava until golden brown, approximately 45 minutes. Remove from oven and slowly pour all of the syrup over baklava. Let it sit until room temperature and cover for at least 2 hours before serving. EnJoY!
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