The best baklava uses fresh Phyllo dough. At Saltbox Farm, we prepared some incredible baklava, all from scratch.
Ingredients
1 pound of walnuts or pistachios coarsely ground, plus more for garnish
1⁄2 teaspoon of cinnamon
1 cup of breadcrumbs
4 sticks/1 pound butter melted
16 sheets of phyllo dough, cut in half
Syrup:
2 cups sugar
1-cup water
6 oz honey
1 or 2 tablespoons lemon juice
Instructions
Preheat oven to 350 degrees. Combine nuts, cinnamon and bread crumbs in a bowl.
Brush a 9- 13-inch baking dish with some butter. Layer 10 sheets of phyllo, brushing
with butter between each layer. Keep the remaining dough covered with a damp towel.
Sprinkle 1⁄4 of the nut mixture over the dough.Layer 4 pieces of phyllo on top, again
with butter between each layer. Add another 1⁄4 of the mixture, 4 more layers of phyllo
then the remaining nuts.
Layer the remaining 10 sheets of phyllo, again with butter on top of the last layer of nuts. Brush the top layer with butter. Cut in desired shape, either diamonds or squares.
Bake for about 1 hour or until golden.
Meanwhile, make the syrup by simmering the sugar and water for a few minutes until transparent. Remove from the heat and add the honey and the lemon juice. Allow to cool. Pour over the baklava when warm from the oven and allow to soak, uncovered for a few hours or overnight.
Recipe by A Day in the Bite at https://www.adayinthebite.com/baklava/