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Albanian Baklava

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

My parents had some Albanian dinner guests over so I made this to give them a taste of home, and they even thought it tasted authentic, so I would say the recipe is a keeper.

Ingredients

  • ½ pounds Chopped Walnuts (unsalted)
  • ½ pounds Chopped Pistachios (salted)
  • 1 teaspoon Ground Cinnamon
  • 16 ounces, weight Package Of Phyllo Dough
  • 1 cup Butter
  • 1 cup Sugar
  • 1 cup Water
  • 1 teaspoon Vanilla Extract
  • ½ cups Honey

Preparation

Preheat oven to 350 degrees F. Butter the bottom and sides of a 9×13 glass pan. Finely chop the nuts and toss them with the cinnamon and set aside.

Unroll phyllo dough and cover with a damp towel while working so that it does not dry out.

Cover the pan with two layers of the phyllo dough then thoroughly brush with melted butter. Continue this pattern until you have a base layer of 8 sheets of dough. Sprinkle 2-3 tablespoons of the nut mixture on top.

Layer with 2 sheets of dough again, brush with butter, and then top with 2-3 tablespoons of nuts. Continue this process of layering until you use everything up. Make sure that for the top layer you have about 6 sheets of phyllo dough with butter in between every two but no nuts, like you did the base layer.

Once you are done layering, make sure you brush the top with melted butter and use a sharp knife to cut into diamond-shaped pieces. An easy way to do this is to make four long rows lengthwise and then do diagonals across.

Bake for about 50 minutes until golden and crisp.

While baking. prepare the syrup. Boil the sugar and water until sugar is melted. Add the vanilla and honey and simmer for 20 minutes.

Immediately after removing the baklava from the oven, spoon the syrup over it. Leave it uncovered because it will get soggy if covered.

2 Comments

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jessycamessyca on 3.28.2011

Amanda, don’t let the phyllo scare you! It’s actually very easy to work with if you follow the instructions. Let it thaw completely in the fridge before using. While you’re using it to make the baklava layers, cover the unused portion with a damp tea towel. Honestly, I’ve been making baklava for years and the only times I have trouble with the phyllo are when I let it thaw on the counter or I don’t let it thaw long enough. Good luck!

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amanda on 12.13.2010

I love baklava, but phyllo scares me. I am going to give this a try when I have the time to do it. Thanks!

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tbobo on 3.11.2011

I made these at Christmas for by son’s violin teacher because she said honey and cinnamon were good for her arthritis. I also gave some to our youth pastor you has served in both Albania and Russia and to another of our pastors…I added a bit of nutmeg to Christmas it up and it was a hit! I had never made it before, but I got one “she must be greek” and one “it’s not too sweet like others I’ve had”. I’ll do it again!

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