How to Make Baklava | Preppy Kitchen

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are nutritious and can provide a similar texture, while sunflower seeds are budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index, while corn syrup is often less expensive.

Melt 1 cup (226 grams) of unsalted butter over medium-low heat, keeping an eye on it to ensure it stays warm and melty.

Grind walnuts and pistachios in a food processor until finely chopped but still crunchy; transfer to a large bowl.

Mix in 1/4 cup sugar and 1 teaspoon cinnamon with the chopped nuts.

Thaw 1 package of phyllo dough overnight or leave it on the counter for 3 hours; trim to the size of your pan if necessary.

Cover the phyllo dough with a damp towel to prevent it from drying out.

Brush the bottom of the baking dish with melted butter, then layer 10 sheets of phyllo dough, brushing each layer with a thin layer of butter.

Sprinkle about 1 cup of the nut mixture evenly over the phyllo layers.

Add another 6 layers of phyllo dough, brushing each with butter, then sprinkle another cup of the nut mixture on top.

Repeat with another 6 layers of phyllo dough, brushing with butter, and then add the remaining nut mixture.

Finish with 10 more layers of phyllo dough, brushing each with butter, and score the baklava into diamond shapes every 2 inches.

Cut the baklava at an angle to form diamond shapes, then bake in a preheated oven at 350°F for about 50 minutes.

While the baklava is baking, prepare the syrup by combining 1 cup of water, 1/2 cup sugar (100 grams), and 1 cup honey (340 grams) in a pot over medium-high heat; stir occasionally until it comes to a boil.

Zest and juice 1 lemon while the syrup cooks, then remove the syrup from heat after 10 minutes and stir in the lemon juice and zest.

Once the baklava is out of the oven, pour the syrup evenly over the hot baklava.

Cooking Techniques

Equipment Needed

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Dietary

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