Homemade Baklava with Phyllo & Nuts

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Simmer the sugar and water over medium-high heat until it starts to boil, then lower to medium and cook 15 minutes until slightly thickened. Remove from heat, stir in the lemon juice and let cool completely.
2. Pulse the walnuts, 1 tbsp sugar and the cinnamon in a food processor until finely chopped. Set aside.
3. Preheat the oven to 350°F. Cover unrolled phyllo with a towel. Brush a 9x13 inch pan with melted butter.
4. Fold a large phyllo sheet in half, place it in the pan and brush with butter. Repeat with 4 more sheets for 10 layers. (If sheets are already about 9x13, use 10 unfolded sheets.) Spread half the walnut mixture evenly over the top.
5. Add 10 more buttered layers the same way, then spread the remaining walnut mixture evenly on top.
6. Layer the remaining phyllo, buttering every sheet including the top one.
7. Cut strips 1 to 1 1/2 inches wide, then cut diagonally to make diamonds (or cut squares). Pour the remaining butter over the top.
8. Bake 50 to 60 minutes, until golden brown.
9. Immediately pour the completely cooled syrup evenly over the hot baklava.
10. Let stand at room temperature at least 1 hour before serving so the syrup soaks in.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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