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Photo: Jenny Huang
Active Time:35 minsTotal Time:2 hrs 10 minsServings:72Jump to Nutrition Facts
Active Time:35 minsTotal Time:2 hrs 10 minsServings:72
Active Time:35 mins
Active Time:
35 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:72
Servings:
72
Jump to Nutrition Facts
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Ingredients
2cupsgranulated sugar
1cupwater
1teaspoonlemon juice
3teaspoonsorange blossom water, divided
¾cupsuperfine sugar
6cupschopped walnuts
1 ¼cupsclarified butter or ghee, warmed
2tablespoonsunsalted pistachios, lightly toasted and minced
Directions
Combine granulated sugar and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Stir in lemon juice. Reduce heat to maintain a simmer and cook, stirring occasionally, until reduced to a scant 1 3/4 cups, 15 to 18 minutes. Remove from heat and stir in 1 teaspoon orange blossom water. Let cool for 10 minutes.
Meanwhile, preheat oven to 350°F. Coat a large rimmed baking sheet with cooking spray.
Combine 1/3 cup of the syrup, superfine sugar and the remaining 2 teaspoons orange blossom water in a large bowl. Stir in walnuts.
Spoon the walnut filling evenly over the phyllo. Press the mixture all over with the back of a spoon. Lay 1 sheet of phyllo on top and press it firmly with your palms. Brush generously with butter (or ghee). Repeat layering, pressing and buttering with the remaining 3 (or 6) phyllo sheets.
Using a sharp knife, trim any shaggy phyllo edges so they are flush with the sides of the pan. Using the knife and a ruler, score the phyllo at opposite long ends, marking six 2-inch strips. Cut along score lines, using the ruler as a guide. Then score on a diagonal, marking twelve 1 1/2-inch-wide strips to create diamonds. Using the ruler as a guide, cut along the score lines.
Bake the baklava, rotating the pan twice, until the phyllo is deep golden and crisp, including down into the cuts, 35 to 45 minutes. Immediately spoon the reserved syrup over the hot baklava. (If the baklava has cooled or the syrup is hot, it will be soggy.)
Sprinkle the center of each diamond with pistachios. Let cool in the pan on a wire rack for at least 1 hour. Re-cut, if needed, before serving.
To make ahead
Refrigerate airtight for up to 5 days or freeze for up to 4 months.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)153Calories11gFat12gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
