Baklava

Yields: 48 pieces   

Equipment Needed:

• Food Processor
• Kitchen Aide Mixer, whisk attachment
• 13″ x 18″ 1/2 Sheet Pan
• Preheat over to 360 F

Ingredients: 

• 28 Sheets of Phyllo Dough
• 1 Pound Butter, melted

Nut Mixture

• 6 Cups Walnuts, toasted
• 2 Cups Pistachios, toasted
• 5 Eggs, whites only
• 1 Cup Sugar
• 1 TB Cinnamon
• 1 tsp Salt
• 2 tsp Allspice

1. In a food processor chop walnuts and pistachios. Set aside 1/4 cup chopped nuts.
2. Put the rest of the nut mixture into a bowl.
3. Add cinnamon, salt, allspice and mix thoroughly.
4. In the mixer, beat egg whites to soft peaks.
5. Add sugar, and beat to stiff peaks.
6. Fold egg whites into the nut mixture.

Syrup

• 1 Whole Cinnamon Stick
• 5 ea. Whole Allspice
• 2 Orange Peels
• 1 Cup Honey
• 1 1/2 Cup Sugar
• 3 Cups Water
• 1 1/2 tsp Rose Water

1. An hour and a half into cooling, start making the syrup.
2. Add the cinnamon stick, whole allspice, orange peels, honey, sugar, water, and rose water in a small pot.
3. Bring to a boil, reduce to a simmer for 10-12 mins.
4. Remove cinnamon, allspice, and orange peels from the syrup.

Method of Procedure:

1. Butter the entire sheet pan; Side and bottoms
2. Put 1 sheet of phyllo on the bottom of the sheet pan, bush with melted butter.
3. Repeat process 9 more times, layering each sheet.
4. Add half of the nut mixture on top of the phyllo.
5. Layer with 8 more phyllo sheets with butter.
6. Add rest of the nut mixture, layer with 10 more phyllo sheets.
7. On the last layer, generously brush with butter.
8. Place into the oven at 350 degrees for 30 minutes.
9. Pull out the baklava, cut into 48 triangular pieces. Start with 24 Squares.
10. Put back into the oven for another 30 minutes, recut, and let cool for 2 hours.
11. After cooling for an hour and a half start making the syrup.
12. Pour the syrup on the baklava evenly, top with 1/4 cup toasted nuts, let sit for 6 hours.
13. Serve and enjoy!

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