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4-1/2 cups California walnuts (1 16-ounce package), finely chopped
1/2 cup sugar
1 teaspoon ground cinnamon
1 pound phyllo (strudel leaves)
1 cup butter or margarine, melted
1 cup honey
Grease 13"X9" baking pan.
In a large bowl, mix walnuts, sugar, and cinnamon; set aside.
In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter or margarine. Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13"x9" rectangles.
Preheat oven to 300°F.
Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make as least 6 layers, overlapping small strips of phyllo to make rectangles if necessary. Sprinkle with 1 cup of the walnut mixture.
Repeat above three more times. Place remaining phyllo on top of the last walnut layer. Trim any phyllo that extends over top of pan. With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings.
Bake 1-1/4 hours or until top is golden brown.
Meanwhile, in 1-quart saucepan, over medium-low heat, heat honey until hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
To serve: Finish cutting through layers.
Poster's Notes: I have made this using this recipe twice and both times the results were wonderful.
Posted by Erwin
Nutritional Info Per Serving: N/A