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|Finely chopped walnuts||4 Cup (64 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Phyllo dough||1 Pound|
|Butter||2 Cup (32 tbs), melted (4 Sticks)|
|Cinnamon syrup||4 Tablespoon|
Serving size: Complete recipe
Calories 7666 Calories from Fat 5861
% Daily Value*
Total Fat 680 g1046.1%
Saturated Fat 265 g1325%
Trans Fat 0 g
Cholesterol 967.6 mg
Sodium 2284 mg95.2%
Total Carbohydrates 352 g117.4%
Dietary Fiber 43.5 g173.9%
Sugars 38.3 g
Protein 104 g207.3%
Vitamin A 227.7% Vitamin C 15%
Calcium 69.7% Iron 158.2%
*Based on a 2000 Calorie diet
Layer 9 sheets of the phyllo dough in a buttered 11x15 inch baking dish, brushing each sheet with melted butter.
Spread 1/3 of the walnut mixture over the top sheet.
Repeat the procedure until all walnut mixture is used.
Finish with about 6 to 8 phyllo sheets, again buttering each sheet.
Cut the baklava all the way through with a very sharp knife to make diamond-shaped pieces and press a whole clove in the center of each.
Baklava can be prepared up to this point and refrigerated, tightly wrapped, for a day or two.
Sprinkle lightly with about a "handful" of water.
Bake at 350 degrees for 1 hour.
Reduce oven temperature to 300 degrees and bake for 15 minutes longer or until light golden brown.
Let stand for about 10 minutes.
Pour cooled Cinnamon Syrup evenly over the baklava.
Let stand for 2 to 3 hours before cutting.