Baklava with Michael Symon

360 mins
Serves 1
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Directions

  1. 1Combine walnuts, pistachios, zwieback cookies, and a pinch of cinnamon in a bowl.
  2. 2Combine walnuts, pistachios, zwieback cookies, and a pinch of cinnamon in a bowl.
  3. 3Combine walnuts, pistachios, zwieback cookies, and a pinch of cinnamon in a bowl.
  4. 4Stir the nut mixture with a fork.
  5. 5Stir the nut mixture with a fork.
  6. 6Stir the nut mixture with a fork.
  7. 7Place a sheet of phyllo dough in a buttered glass baking dish.
  8. 8Place a sheet of phyllo dough in a buttered glass baking dish.
  9. 9Place a sheet of phyllo dough in a buttered glass baking dish.
  10. 10Brush the phyllo dough with butter.
  11. 11Brush the phyllo dough with butter.
  12. 12Brush the phyllo dough with butter.
  13. 13Add another sheet of phyllo dough and butter it; repeat this 10 times to build the layers.
  14. 14Add another sheet of phyllo dough and butter it; repeat this 10 times to build the layers.
  15. 15Add another sheet of phyllo dough and butter it; repeat this 10 times to build the layers.
  16. 16Spread a layer of the nut mixture over the buttered phyllo dough.
  17. 17Spread a layer of the nut mixture over the buttered phyllo dough.
  18. 18Spread a layer of the nut mixture over the buttered phyllo dough.
  19. 19Add four more sheets of phyllo dough, buttering each one, then add another layer of nut mixture.
  20. 20Add four more sheets of phyllo dough, buttering each one, then add another layer of nut mixture.
  21. 21Add four more sheets of phyllo dough, buttering each one, then add another layer of nut mixture.
  22. 22Continue layering phyllo dough and nut mixture until all the nuts are used.
  23. 23Continue layering phyllo dough and nut mixture until all the nuts are used.
  24. 24Continue layering phyllo dough and nut mixture until all the nuts are used.
  25. 25Make a cross-hatch cut into the baklava before baking.
  26. 26Make a cross-hatch cut into the baklava before baking.
  27. 27Make a cross-hatch cut into the baklava before baking.
  28. 28Bake the baklava at 350 degrees Fahrenheit for one hour.
  29. 29Bake the baklava at 350 degrees Fahrenheit for one hour.
  30. 30Bake the baklava at 350 degrees Fahrenheit for one hour.
  31. 31Prepare the syrup by combining water, sugar, honey, and the juice of one lemon in a saucepan.
  32. 32Prepare the syrup by combining water, sugar, honey, and the juice of one lemon in a saucepan.
  33. 33Prepare the syrup by combining water, sugar, honey, and the juice of one lemon in a saucepan.
  34. 34Pour the hot syrup over the baked baklava.
  35. 35Pour the hot syrup over the baked baklava.
  36. 36Pour the hot syrup over the baked baklava.
  37. 37Let the baklava sit for at least six hours or overnight for the syrup to fully absorb.
  38. 38Let the baklava sit for at least six hours or overnight for the syrup to fully absorb.
  39. 39Let the baklava sit for at least six hours or overnight for the syrup to fully absorb.
  40. 40Serve the baklava once the syrup has been fully absorbed.
  41. 41Serve the baklava once the syrup has been fully absorbed.
  42. 42Serve the baklava once the syrup has been fully absorbed.

Ingredients

  • 1 part Walnuts
  • 1 part Walnuts
  • 1 part Walnuts
  • 1 part Pistachios
  • 1 part Pistachios
  • 1 part Pistachios
  • 0.5 part Zwieback cookies
  • 0.5 part Zwieback cookies
  • 0.5 part Zwieback cookies
  • 1 pinch Cinnamon
  • 1 pinch Cinnamon
  • 1 pinch Cinnamon
  • Phyllo dough
  • Phyllo dough
  • Phyllo dough
  • Butter
  • Butter
  • Butter
  • Water
  • Water
  • Water
  • Sugar
  • Sugar
  • Sugar
  • Honey
  • Honey
  • Honey
  • 1 whole Lemon
  • 1 whole Lemon
  • 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.