Baklava

 

This recipe for exceptionally light and flaky baklava comes from Paige Poulos's friend Sophie Davos. Prep and Cook Time: about 1 3/4 hours. Notes: If the filo dough is frozen, thaw it in the refrigerator for at least a day before using; if you rush this step, the filo may crumble. You can make the baklava up to 1 week ahead; cover and store at room temperature.

What you will need

1 cup sugar

1 cup coarsely chopped almonds

1 cup coarsely chopped walnuts

1 tablespoon ground cinnamon

1 pound filo dough (see notes)

1 cup unsalted butter, melted and skimmed of white foam, for brushing filo

Whole cloves (optional)

Spiced syrup (recipe follows)

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