Baklava

Bake at 350° for 10-15 minutes. Click here to watch the video!

Recipe provided by Nataly Tchamichian.

Dietary Notes

Peanut free (contains nuts), vegetarian

What you’ll need

These ingredients are for a small baking sheet (9” x 13” or 23 x 33 cm), for larger pans the recipe should be doubled.

• 1 cup (240 mL) butter (melted)

• 1 cup (240 mL) walnuts (crushed)

• ¼ cup (60 mL) sugar

• 1 teaspoon (5 mL) cinnamon

• 16 sheets of baklava phyllo paper cut to the dimensions of your sheet

• Simple syrup to glaze

Steps

When not using the phyllo paper, cover it with a damp towel

1. Melt butter, and brush the bottom of your baking sheet. (Note: Use a baking sheet you can cut your baklava in later. This can damage some sheets.)

2. Add your first layer of phyllo paper, and brush it with butter. Add the second, and brush it with butter too. Repeat this until you’ve reached 8 sheets in thickness.

3. Combine your crushed walnuts with your sugar and cinnamon, then spoon the mixture onto the phyllo. Spread the nuts to ½ inch (1 cm) from the edge of the pan, and smooth the layer so it is even.

4. Brush a sheet of phyllo paper with butter, and then place it butter-side down on the nuts. Then brush the top with butter too.

5. Layer 7 more sheets of phyllo paper on top, brushing each with butter.

6. Cut the baklava into diamonds by cutting diagonally across your baking sheet.

7. Bake at 350° for 10-15 minutes, until golden brown. For the last minute of cooking, switch your oven to broil to further brown the top.

8. Ladle simple syrup over the finished baklava so that the surface is coated to your liking, and serve!