Buttery crispy paper-thin dough with an irresistible honey nut filling! The key to this beautiful dessert is Filo or Phyllo dough that you can buy ready made in the freezer section of most supermarkets. I use a food processor to chop the nuts and this spectacular desert becomes super easy.
I first saw this dessert in a magazine when I was in high school and I knew I had to master it. It was more difficult before the food processor came along and then my girl friend and I started doing this together because it was so impressive and we both loved it so much. We even made a double batch one year and stacked it with layers of waxed paper to make a wedding cake for a friend. Yes, it can be that impressive.
It's not low in calories but it is high in protein and with all of the antioxidant properties in the honey it seems like a fairly healthy dessert option to me. If you forget about all that butter...
Here's a picture tutorial of how I put this delicious Baklava together.
After the final layer is placed on top and buttered, slice the Baklava only half-way through with a sharp knife as shown below to create 24 pieces. I use two fingers of my other hand to hold the top in place as I slice through with the knife.
Now bake the baklava in a preheated oven at 300 degrees for 1 hour and 20 minutes, turning the baking pan half-way through to help insure even browning.
When the Baklava is golden brown, remove it from the oven and pour the warm honey over evenly. I like to use a ladle to cover all of the cut lines.
So crispy and delicious!
Don't forget to cut the rest of the way through when it's time to serve.
1 pound walnuts - finely chopped
1/2 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon five spice powder
1 pound filo dough - trimmed to 9" x 13"
1 cup butter (melted)
1 12 once jar honey
Butter a 13"x 9" baking dish then mix together the walnuts, sugar, cinnamon and five spice powder in a bowl.
Trim the filo dough to fit your baking dish and cover with a clean damp towel or plastic wrap.
Layer 5 sheets of filo brushing each sheet with the melted butter in the bottom of the baking dish. Add one cup of nut mixture and spread evenly on top of the filo sheets.
Repeat this 3 times and then finish the top with six more sheets of filo buttering the top of each sheet.
Cut the Baklava as illustrated above only half-way through and then bake in a preheated oven at 300 degrees for 1 hour and 20 minutes. Turn the baking dish half-way through baking.
Heat the honey until hot but not boiling just before the Baklava finishes baking.
When the Baklava is golden brown, remove it from the oven and pour the hot honey evenly over.
Let it cool in the pan and then cut the rest of the way through with a sharp knife when ready to serve.