Baklava

Now that you've made the spanakopita from a couple days ago, you're probably wondering what you're going to do with the other half of the Phyllo dough package.  Never fear, baklava is here.  Baklava actually originated in Turkey, though it is also known widely as a Greek dessert.  This recipe sounds complicated with all the buttering of the layers, but it actually comes together really quickly and it is so yummy!  You can make it a day in advance (it has to cool for several hours anyway so you might as well) and it is certain to impress dinner guests.

Baklava

Number of Servings: about 24 pieces
Time to Prepare: 4 hours 35 minutes

• 1/2 cup sugar
• 1/2 cup water
• 1/4 cup honey
• 1 Tbsp lemon juice
• 1 cup walnuts
• 1/4 cup sugar
• 1 1/2 tsp cinnamon
• 1/2 pound phyllo dough, defrosted according to package directions
• 1 stick unsalted butter

Preheat oven to 400 degrees.

Combine 1/2 cup sugar, water, honey, and lemon juice in a small saucepan over high heat.  Heat until boiling, then reduce heat and let simmer until reduced by half, about 15 minutes.  Let cool.

In food processor, finely chop walnuts, 1/4 cup sugar, and cinnamon.  Set mixture aside.

Melt butter in a bowl.  Brush sides and bottom of an 8x8 or 9x9 pan with melted butter until evenly coated.  Cut phyllo dough sheets to fit the pan.  Line the pan with the first pastry sheet.  Lightly brush the top of the sheet with butter, then add another sheet on top and brush with butter.  Continue adding sheets and brushing with butter until half the dough is gone.  Spread the walnut mixture on top, shaking the pan so it spreads evenly.  Cover with another pastry sheet and brush with butter (you'll have to be a little more careful with this one to keep it in place on top of the walnut filling).  Add remaining sheets, brushing each with butter as before.  Brush the last pastry sheet with enough butter so the top of the baklava isn't dry.

With a sharp knife, cut from one corner of the pan, diagonally across to the opposite corner, all the way through the baklava.  Cut parallel diagonal lines about 1 1/2 inches apart, across the rest of the pan.  Then cut another diagonal across the middle, using opposite corners from the first line, and then parallel diagonal lines to that diagonal across the rest of the pan.  This should create diamond-shapes pieces.  Bake for about 20 minutes, until golden brown.

Remove from oven and drizzle syrup on top, making sure to evenly coat each piece.  Let cool for at least 4 hours so the syrup can soak in.  Store uncovered (or lightly covered with a towel) on the counter.

Source: adapted from Guideposts magazine
Produce Used: Lemon