Martha Stewart's Walnut-and-Honey Baklava | Martha Bakes Recipes

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with lower cost.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup offers a lower glycemic index.

phyllo dough

🥗Healthier: whole wheat phyllo

💰Cheaper: homemade pastry

Whole wheat adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Chop 4 cups of fresh walnuts by pulsing in a food processor.

Add 1/2 cup of sugar and 1 1/2 teaspoons of cinnamon to the walnuts and pulse until mixed, leaving some texture.

In a medium saucepan, bring 1 cup of water and 1 1/4 cups of granulated sugar to a boil for 3-5 minutes until it thickens.

Remove from heat and add 1/2 cup of honey, then set aside to cool.

Brush a 12 inch by 2 inch round cake pan with clarified butter.

Trim 28 sheets of phyllo dough into circles to fit the pan.

Layer 7 sheets of phyllo dough in the pan, brushing each layer with clarified butter.

Sprinkle one third of the walnut mixture over the buttered phyllo layers.

Repeat with 7 more buttered sheets and the remaining walnut mixture, finishing with phyllo on top.

Score the top layer of phyllo into 8 wedges and then into triangles.

Bake in a preheated oven at 375°F for 35-40 minutes until dark golden brown.

Pour the cooled honey sugar syrup over the baklava after removing it from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens