Baklava

Baklava…it has a rich history. Layers upon layers that result in a stuffed pastry that is not overly sweet. My personal favorite way of making Baklava is rolling it up. I believe it’s the easiest way without giving up any flavor!

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Ingredients:

2, 1 lb boxes of Phyllo/Fillo Dough

Cream Layer

4 Eggs

1 Cup Oil (I use Mazola or Vegetable Oil, whichever I have on hand)

1 Cup Sugar

1 Cup Plain Yogurt

2 Vanilla Sugar Packets (.32 oz packets)

2 1/4 teaspoons Baking Powder

Nut Filling:

3 Cups Walnuts, finely chopped

1/2 cup Breadcrumbs

20 Tea Biscuit Cookies, Grounded

1 Cup Raisins (OPTIONAL)

1 Vanilla Sugar Packet (.32 oz packet)

Syrup Mixture:

6 Cups Water

6 Cups Sugar

One Lemon Peel

For Assembling

A Small Bowl of Oil

Directions:

For best results, thaw phyllo pastry overnight in the fridge (even if the package say otherwise) then take out of the fridge 30 minutes prior. Preheat your oven to 375 Degrees Fahrenheit.

FOR THE CREAM & NUT LAYERS

1. Place all Cream Layer ingredients in a standing mixer, and set the mixer to medium speed for about 15-20 minutes, until everything is incorporated. The mixture will be nice and creamy.

2. While that is in the process, place all Nut Filling ingredients in a bowl and mix until everything is incorporated. Set Aside

FOR ASSEMBLING:

1. Now it’s time to assemble! Brush the base of your baking pan (I use an aluminum foil pan that is 20.5 X 3.3 X 13)

2. On a flat surface, carefully lay out a phyllo sheet. With your hand or with a brush, layer on the oil. Cover the oil sheet with another phyllo sheet, now brush it with a layer of the Cream. Cover the Cream sheet with another phyllo sheet, and brush it with a layer of oil. Cover the oil sheet with another phyllo sheet, now brush it with a layer of the Cream. So this is one roll, (one layer oil, one layer cream, one layer oil, one layer cream. 4 layers total).

3. On the longer, horizontal side, apply about 1/3 cup of the nut filling onto the buttered layers towards the bottom. Roll it up carefully and tightly into a roll and set it on your baking dish. Repeat steps 2 & 3 until you run out of ingredients. This usually makes me about 6 rolls.

ASSEMBLE FOR BAKING

1. Brush the baklava with the oil. Cut into three inch pieces. Cover the pan with aluminum foil and bake it covered for about 35 minutes. Remove the foil and bake until the baklava is golden brown.

FOR THE SYRUP:

1. Fill up a large pot with your syrup ingredients over medium heat. Keep on the heat for about 30 minutes, or until the sugar dissolves and the syrup thickens up. Once done, pour slowly with a ladle over the baked baklava and let it sit for about an hour (both the baklava and the syrup should be warm when the syrup is ladled on top). Afterwards, put it in the fridge and it can last for a few weeks. Enjoy!