Baklava with Michael Symon
Directions
- 1Combine walnuts, pistachios, zwieback cookies, and a pinch of cinnamon in a bowl.
- 2Stir the nut mixture with a fork.
- 3Place a sheet of phyllo dough in a buttered glass baking dish.
- 4Brush the phyllo dough with butter.
- 5Add another sheet of phyllo dough and butter it; repeat this 10 times to build the layers.
- 6Spread a layer of the nut mixture over the buttered phyllo dough.
- 7Add four more sheets of phyllo dough, buttering each one, then add another layer of nut mixture.
- 8Continue layering phyllo dough and nut mixture until all the nuts are used.
- 9Make a cross-hatch cut into the baklava before baking.
- 10Bake the baklava at 350 degrees Fahrenheit for one hour.
- 11Prepare the syrup by combining water, sugar, honey, and the juice of one lemon in a saucepan.
- 12Pour the hot syrup over the baked baklava.
- 13Let the baklava sit for at least six hours or overnight for the syrup to fully absorb.
- 14Serve the baklava once the syrup has been fully absorbed.
Ingredients
- 1 part Walnuts
- 1 part Pistachios
- 0.5 part Zwieback cookies
- 1 pinch Cinnamon
- Phyllo dough
- Butter
- Water
- Sugar
- Honey
- 1 whole Lemon
Equipment
Glass baking dishSmall bowlForkWhiskDamp towelBaking brushSaucepanKnifeServing forkServing plate
Tips
- Have a damp towel on top of your phyllo dough to prevent it from drying out between buttering.
- The zwieback cookies (or graham crackers) help bind all the nuts together.