Baklava

Natasha's Kitchen

16 oz phyllo dough thawed by package instructions

1 cup white sugar
2 Tbsp lemon juice
3/4 cup water
1/2 cup honey

2-2 1/2 cups unsalted butter, melted
1 lb walnuts, finely chopped (about 4 cups)
1 tsp ground cinnamon
Melted chocolate chips & chopped walnuts for garnish optional

Prep:
Thaw phyllo dough by package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hr before starting your recipe to bring it to room temp).
Trim phyllo dough to fit your baking dish. Cover phyllo dough with a damp towel while your working to keep it from drying out.
Butter the bottom and sides of a 9x13 baking pan.

Start with your honey sauce (which needs time to cool as baklava bakes).
In a medium saucepan, combine sugar, lemon juice, water, and honey. Bring to a boil over med/high heat, stirring until sugar is dissolved, then reduce heat to med/low and boil an additional 4 min without stirring. Remove from heat and let syrup cool while preparing baklava.

How to make Baklava: Preheat Oven to 325˚F.
Pulse walnuts 10 times in a food processor until coarsely ground/finely chopped. In a medium bowl, stir together: 4 cups finely chopped walnuts and 1 tsp cinnamon.

Place 1 phyllo sheet into pan, brush the top with butter, place next phyllo sheet in pan, butter the top, etc. etc.). Keep remaining phyllo covered with a damp towel at all times. 

Here's the order of the Baklava Layers:
10 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture,
5 buttered phyllo sheets, 3/4 cup nut mixture

10 buttered phyllo sheets and butter the top.

Cut pastry into 1 1/2" wide strips, then cut diagonally to form diamond shapes. Bake at 325˚F for 1 hour and 15 min or until tops are golden brown.
Remove from oven and immediately spoon cooled syrup evenly over the hot baklava (you'll hear it sizzle). This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp. For best results, let baklava sit 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers. Garnish baklava with finely chopped nuts or drizzle with melted chocolate. Store at room temp, covered with a tea towel for 1 to 2 weeks.