Baklava

Adapted from Cooks Illustrated, March 2004

 

Sugar Syrup

1 1/4 cups granulated sugar

3/4 cup water

1/3 cup honey

1 tablespoon lemon juice from 1 lemon

3 strips lemon zest , removed in large strips with vegetable peeler

3 strips orange zest, removed in large strips with vegetable peeler

1 cinnamon stick

5 whole cloves

1/8 teaspoon table salt

 

Nut Filling

8 ounces blanched slivered almonds

4 ounces walnuts

1 1/4 teaspoons ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons granulated sugar

1/8 teaspoon table salt

 

Pastry and Butter

1 1/2 cups unsalted butter (3 sticks), clarified and cooled slightly

1 pound frozen phyllo , thawed

 

For the sugar syrup:

In a small saucepan combine syrup ingredients and bring to full boil over medium-high heat, stirring occasionally dissolve sugar. Transfer to 2-cup measuring cup and set aside to cool.  When cool, discard spices and zest.  Do ahead: can be made 4 days in advance and refrigerated.  Take out of the refrigerator when Baklava goes into the oven.

 

For the nut filling:

Pulse almonds in food processor until very finely chopped; transfer to medium bowl. Pulse walnuts in food processor until very finely chopped; transfer to bowl with almonds and mix together.  Reserve 1 tablespoon of nuts for garnish. Add spices and salt; mix well.

 

To assemble and bake:

Adjust oven rack to lower-middle position and heat oven to 300 degrees.  Brush 9×13” non-stick baking pan or 9×13” glass pan with butter. Unwrap on large cutting board; carefully smooth with hands to flatten.   If your phyllo is one large roll (~14×18”) cut in half, and then stack.  The brand of phyllo I used did not require cutting, and was already sized to my pan.  Cover with plastic wrap, then a damp kitchen towel.

Place one phyllo sheet in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets, brushing each with butter.

Sprinkle 1 cup of nuts over phyllo, and evenly distribute with hands. Cover nuts with phyllo sheet and dab with butter.  Repeat with 5 more phyllo sheets brushing each with butter. Repeat layering with another cup of nuts and 6 sheets phyllo sheets.  Distribute remaining nuts and finish with 8 to 10 sheets, using the best sheets for the top.  Gently use palms of hands to compress layers, from the center out, to eliminate any air pockets. Spoon 4 tablespoons of remaining butter on top layer and brush to cover all surface.  Use bread knife or other serrated knife in gentle sawing motion to cut baklava into desired shape.  I did diamonds.

Bake until golden, about 1 1/2 hours, rotating pan halfway through baking. Remove baklava from oven, and pour cooled syrup over cut lines reserving about 2 tablespoons for the tops. Sprinkle each piece with a pinch of reserved ground nuts.

Cool to room temperature on wire rack, 3 hours, then cover with foil.  For best flavor let stand for 8 hours.  Can be stored at room temperature, tightly wrapped with foil, for up to 10 days.