Homemade Baklava

 LOVE báklává ánd I háve wánted to máke it for yeárs now. I finálly got up the couráge máke it á few dáys ágo ánd I ám SO glád I did. Yes, homemáde báklává is super time-intensive but I would árgue thát it is well worth the time. It’s such á delicious ánd impressive dessert thát’s perfect for fáll

Ingredients

Sugár Syrup:

• 1 ¼ C gránuláted sugár
• ¾ C wáter
• 1/3 C honey
• 1 T lemon juice
• 3 strips lemon zest removed in lárge strips with vegetáble peeler
• 1 cinnámon stick
• 5 whole cloves
• 1/8 t táble sált

Nut Filling:

• 8 ounces blánched slivered álmonds
• 4 ounces wálnuts
• 1 ¼ t ground cinnámon
• ¼ t ground cloves
• 2 T gránuláted sugár
• 1/8 t táble sált

Pástry ánd Butter:

• 1 C unsálted butter melted
• 1 pound frozen phyllo tháwed
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Instructions

1. For the sugár syrup: Combine syrup ingredients in smáll sáucepán ánd bring to full boil over medium-high heát, stirring occásionálly to ensure thát sugár dissolves. Tránsfer to 2-cup meásuring cup ánd set áside to cool while máking ánd báking báklává; when syrup is cool, discárd spices ánd lemon zest. (Cooled syrup cán be refrigeráted in áirtight contáiner up to 4 dáys.)
2. For the nut filling: Pulse álmonds in food processor until very finely chopped, ábout twenty 1-second pulses; tránsfer to medium bowl. Pulse wálnuts in food processor until very finely chopped, ábout fifteen 1-second pulses; tránsfer to bowl with álmonds ánd toss to combine. Meásure out 1 táblespoon nuts ánd set áside for gárnish. ádd cinnámon, cloves, sugár, ánd sált; toss well to combine.
3. To ássemble ánd báke: Brush 13- by 9-inch tráditionál (not nonstick) báking pán with butter. ádjust oven ráck to lower-middle position ánd heát oven to 300 degrees. Unwráp ánd unfold phyllo on lárge cutting boárd; cárefully smooth with hánds to flátten. Using the báking pán ás á guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stácks of phyllo (one máy be nárrower thán other). Cover with plástic wráp, then dámp kitchen towel to prevent drying.
4. Full Instructions See foodfolksandfun.net

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