Efi's Baklava
Try this Efi's Baklava recipe, or contribute your own.
Try this Efi's Baklava recipe, or contribute your own.
- 2 teaspoon ground cinnamon
- 2 cups water
- 1/2 teaspoon ground cloves
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- syrup:
- 1 teaspoon freshly squeezed lemon juice
- 1 pkg phyllo dough thawed and room temperature
- 2 sticks unsalted butter melted
- 5 cups chopped walnuts
- 1/2 cup plain dried bread crumbs
- 2 1/4 cups granulated sugar
- Carbohydrate 101.133246638812 g
- Cholesterol 732.575 mg
- Fat 623.772135780085 g
- Fiber 46.8059967309315 g
- Protein 156.698518773496 g
- Saturated Fat 190.782364757362 g
- Serving Size 1 1 recipe (1803g)
- Sodium 642.354815446672 mg
- Sugar 54.3272499078804 g
- Trans Fat 56.6641167848623 g
- Calories 6291 calories
Step-by-step
- Preheat oven to 325.
- Butter or spray a 9x13 inch baking pan. Don't use a glass dish.
- Melt 2 sticks of butter in a saucepan on the stove.
- Pulse walnuts in food processor, 2 cups at a time, until a mix of small pieces and some fine pieces. Don't chop to the point that they are ground.
- In a large bowl, combine chopped walnuts, sugar, bread crumbs, cinnamon and cloves.
- Place 1 phyllo sheet in the buttered 9x13 pan and brush with melted butter.
- Continue this process with six sheets of phyllo, placing each sheet on top of the other and brushing well with butter.
- Scoop out a generous handful of the walnut mixture and sprinkle on top of the last buttered sheet of phyllo.
- Place 2 sheets of phyllo on top of the walnuts, one at a time, brushing each with melted butter.
- Add more walnuts on top of the second buttered sheet.
- Repeat until all the walnuts have been used and end with six phyllo sheets for the top.
- Butter each of the six sheets individually just like you did at the beginning.
- Using a bread knife, cut straight lines and then diagonal lines. Hold the phyllo and cut slowly to avoid tearing.
- Sprinkle a little water over the top and place in oven.
- Bake for 30-40 minutes, until the top is deep golden brown.
- While the baklava is baking, prepare the sugar syrup.
- In a saucepan, combine 2 1/2 cups granulated sugar, 2 cups water, 1 teaspoon fresh lemon juice and 1 or 2 cinnamon sticks.
- Bring to a rolling boil and boil for exactly 8 minutes from the time it started boiling. Then remove from heat.
- As soon as you remove the baklava from the oven, pour the warm sugar syrup over the top.
- Now just let it cool for a while and then go over the cuts again with the bread knife.
- Place on a serving platter.
- The baklava will keep for several days in the refrigerator and just bring to room temperature before serving.
Efi's Famous Baklava: A Sweet Treat from My Kitchen
Hello, fellow baking enthusiasts! Today, I want to share with you one of my absolute favorite recipes – Efi's Baklava. This isn't just any baklava; it's a labor of love, a recipe passed down (well, slightly adapted from online sources!), and a guaranteed crowd-pleaser. I've always loved baking, ever since I was a little girl helping my grandmother in the kitchen. The smells, the textures, the sheer satisfaction of creating something delicious from scratch – it's magic! And baklava, with its layers of flaky phyllo, crunchy nuts, and sweet syrup, is the epitome of that magic.
This recipe is special to me because it combines the best of both worlds: the traditional taste of classic baklava with a modern approach. I've tweaked it over the years to make sure it is both easy enough for a busy weeknight and delicious enough to impress guests during the holidays. The key is to take your time, work methodically, and don't be afraid to let the phyllo dough do its magic. I find the most satisfying part of this process is carefully layering each sheet of phyllo and brushing it with melted butter – it’s almost meditative, and the aroma that fills the kitchen is intoxicating.
I often make this baklava for special occasions – birthdays, holidays, or just because! The rich, nutty flavor combined with the crispy layers and the sweet, tangy syrup is something everyone enjoys. The process is rewarding, and seeing the delighted faces of my family and friends as they take their first bite is the ultimate reward. Even if you are new to baking, don’t be intimidated by this seemingly complex dessert. Follow the instructions carefully, and you'll be surprised at how easy it is to create a masterpiece. And believe me, the taste is absolutely worth the effort. So, grab your ingredients, put on some music, and let's get baking!
The best part about baklava, aside from its incredible taste, is its versatility. You can easily adjust the recipe to fit your personal preferences. Love pistachios? Swap them in for the walnuts. Prefer a spicier baklava? Add a pinch of cardamom or nutmeg. The possibilities are endless! Remember to always use high-quality ingredients, especially the phyllo dough. This seemingly humble ingredient makes all the difference in achieving the perfect crispy, flaky texture.
Once you’ve mastered the art of making baklava, it can become a signature dish for any occasion. It's perfect for potlucks, holiday gatherings, or simply to treat yourself and your loved ones on a special evening. The delightful aroma alone is enough to transport you to a warm and inviting setting, evoking memories of family and celebration. I encourage you to try this recipe and make your own treasured family tradition. Let me know how it goes, and happy baking!
Beyond the joy of creating something delicious, this recipe teaches valuable lessons about patience, precision and the satisfaction of a job well done. It’s a reminder that the most delicious things are often the result of thoughtful effort and attention to detail. So next time you're feeling overwhelmed or stressed, try making a batch of Efi's baklava – the process itself is surprisingly therapeutic, and the results will leave you feeling proud and incredibly satisfied. I truly hope you enjoy the results and the journey as much as I do. Happy baking!
