Homemade Baklava Recipe

Brush a quarter sheet pan with a mix of clarified butter and canola oil.

Prepare the filling by pulsing organic California almonds and almond paste in a food processor until fine.

Take phyllo dough from the refrigerator and let it come to room temperature for at least one day.

Brush the top layer of phyllo dough with the butter-oil mixture.

Spread a third of a cup of the almond filling in a row on part of the phyllo dough.

Use a wooden dowel to roll the phyllo dough over the filling.

Place the rolled phyllo dough in the pan and repeat the process until you have 10 rolls.

Brush the top and sides of the rolls with more butter-oil mixture to prevent sticking during baking.

Refrigerate the pan for about 30 minutes or freeze for 10 minutes before cutting the rolls.

Cut the rolls all the way to the bottom of the pan using a cleaver.

Brush the seams and cuts with more butter-oil mixture before baking.

Bake in a 350-degree convection oven or a 375-degree flat oven until golden brown.

Immediately pour cold syrup over the hot baklava after removing it from the oven.

Let the baklava sit in the syrup preferably overnight or for a few hours before serving.

Equipment Needed

Dietary

Allergens