Yields1 Serving 2.50 cups walnuts, chopped
1 pack frozen phyllo dough, thawed
4 oz unsalted butter, melted
1 tsp ground cinnamon
Honey syrup
1 cup Water
1 cup sugar
½ cup honey
Garnish
1 tbsp candied walnuts, finely chopped
Parsley
1Preheat oven to 350F. Lightly grease baking pan with butter or vegetable oil (pan size used in this recipe: 8x8 in). Collect All ingredients
2Using a pizza cutter to trim phyllo dough to fit your baking pan.
3In a food processor, pulse walnuts or your choice of nuts until finely chopped or coarsely ground (based on your personal preference).
4Place 5 sheets of phyllo in the bottom of a baking pan. Brush each sheet with melted butter.
5Add 1/2 c of chopped walnuts and spread them evenly on the surface of phyllo.
6Keep the remaining phyllo dough cover by its own plastic wrap come with the package or a damp towel to prevent them from drying out.
7Add another 3-5 sheets of phyllo (depends on your references whether you like your baklava has a nuttier flavor of buttery crunchy phyllo texture).
8Add 1/2 c of nuts.
9Remember to brush each phyllo with butter before putting the other one on top.
10Repeat the process until all the chopped nuts are used (approximately 5 to 6 layers).
11Finish baklava with at least 5 layers (max 10 layers) of phyllo on top.
12The more phyllo you put on top, the crispier baklava will be.
13Use a knife to cut the baklava into diamond or square shapes.
14Bake baklava for 40 to 45 minutes or until the top turns golden brown.
15Serve and store and refrigerate leftovers
Ingredients
2.50 cups walnuts, chopped
1 pack frozen phyllo dough, thawed
4 oz unsalted butter, melted
1 tsp ground cinnamon
Honey syrup
1 cup Water
1 cup sugar
½ cup honey
Garnish
1 tbsp candied walnuts, finely chopped
Parsley
Directions
1Preheat oven to 350F. Lightly grease baking pan with butter or vegetable oil (pan size used in this recipe: 8x8 in). Collect All ingredients
2Using a pizza cutter to trim phyllo dough to fit your baking pan.
3In a food processor, pulse walnuts or your choice of nuts until finely chopped or coarsely ground (based on your personal preference).
4Place 5 sheets of phyllo in the bottom of a baking pan. Brush each sheet with melted butter.
5Add 1/2 c of chopped walnuts and spread them evenly on the surface of phyllo.
6Keep the remaining phyllo dough cover by its own plastic wrap come with the package or a damp towel to prevent them from drying out.
7Add another 3-5 sheets of phyllo (depends on your references whether you like your baklava has a nuttier flavor of buttery crunchy phyllo texture).
8Add 1/2 c of nuts.
9Remember to brush each phyllo with butter before putting the other one on top.
10Repeat the process until all the chopped nuts are used (approximately 5 to 6 layers).
11Finish baklava with at least 5 layers (max 10 layers) of phyllo on top.
12The more phyllo you put on top, the crispier baklava will be.
13Use a knife to cut the baklava into diamond or square shapes.
14Bake baklava for 40 to 45 minutes or until the top turns golden brown.
15Serve and store and refrigerate leftovers
