Baklava with Michael Symon

6h
Serves 1
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Directions

  1. 1Combine walnuts, pistachios, zwieback cookies, and a pinch of cinnamon in a bowl.
  2. 2Stir the nut mixture with a fork.
  3. 3Place a sheet of phyllo dough in a buttered glass baking dish.
  4. 4Brush the phyllo dough with butter.
  5. 5Add another sheet of phyllo dough and butter it; repeat this 10 times to build the layers.
  6. 6Spread a layer of the nut mixture over the buttered phyllo dough.
  7. 7Add four more sheets of phyllo dough, buttering each one, then add another layer of nut mixture.
  8. 8Continue layering phyllo dough and nut mixture until all the nuts are used.
  9. 9Make a cross-hatch cut into the baklava before baking.
  10. 10Bake the baklava at 350 degrees Fahrenheit for one hour.
  11. 11Prepare the syrup by combining water, sugar, honey, and the juice of one lemon in a saucepan.
  12. 12Pour the hot syrup over the baked baklava.
  13. 13Let the baklava sit for at least six hours or overnight for the syrup to fully absorb.
  14. 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.

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