Baklava is a traditional Greek dessert eaten during the holidays. This baklava recipe from Fresko Mediterranean restaurant is a passed-down family recipe from Chef Kody Harris’ aunt. Try this recipe for yourself this holiday season or visit Fresko restaurant in Ahwatukee to get your Greek food fix.
2 1/4 cups sugar
2 cups water
1 Tbsp lemon juice and zest
6 cloves, whole
1 cinnamon stick
1/4 cup honey
For Nut Filling:
1 1/2 cups walnuts, finely chopped
1 1/2 cups almonds, finely chopped
1/2 cup sugar
2 1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/2 tsp nutmeg
For Phyllo Dough:
1 1/2 cups butter, clarified
36 (2 lbs) phyllo dough sheets
- In a saucepan, combine all syrup ingredients except lemon and honey.
- Bring to boil for 20 minutes or once it reaches 224 degrees Fahrenheit.
- Add lemon juice and honey, simmer five minutes. Remove from heat and cool.
- In a bowl, mix all nut filling ingredients together and set aside.
- Line pan with 12 sheets of phyllo, brushing each sheet with butter. Sprinkle with 1/3 cup nut mixture.
- Place two phyllo sheets, brushing each with butter. Sprinkle with 1/3 cup nut mixture.
- Top with remaining phyllo sheets, brushing each with butter.
- With a sharp knife cut all layers into diamond shaped pieces.
- Bake at 300 degrees for 35 minutes. Reduce heat to 250 degrees and bake an additional 20 minutes.
- Remove baklava from oven and while still hot spoon syrup evenly over entire baklava.
- Keep and serve at room temperature.
Yields 24 pieces.
Recipe and image courtesy of Chef Kody Harris, Fresko restaurant.
For more recipes, visit greenlivingaz.com/recipes.