Illa Auntie’s baklava is world famous and is a necessary dessert at all of our family parties. Here is her secret:
Servings: 1 tray of baklava
- Box of Filo dough
- Butter – approximately 3 sticks – melted and hot
- Extremely soft fan brush
- About 2 cups of chopped walnuts (use a chopper)
- 1 1/3 cups of water filled to the rim
- 1 1/3 cups of sugar filled to the rim
- 8 drops of fresh lemon
- Get everything ready before you open the filo dough package. There are two packets in a box, approximately 20 to 22 sheets in each. Use one packet per tray of baklava. The box is in the freezer section, so leave it out for about 2 to 3 hours before making it.
- Layer the tray with butter before the first sheet of filo dough (you can trim the filo dough to the tray’s size if needed).
- Count how many sheets are in the packet. Keep layering the butter and sheets of filo dough till you are half way through, about 10 to 12 sheets.
- Cover the surface with walnuts.
- Again, layer the sheets of filo dough and butter until all the sheets are done. The top sheet should be layered with butter.
- With a sharp knife, cut half way through, into diamond shapes.
- Bake it for one hour at 300 degrees Fahrenheit.
- Meanwhile, mix the sugar and water, bring it to a boil, add the 8 drops of fresh lemon and cinnamon (to give it a honey like look), lower the heat and boil it for about 1 to 2 mins.
- Let both the sugar syrup and the baklawa cool completely, about 3 to 4 hours, with a spoon pour the syrup on the baklawa. Lift the tray and tilt it in all directions. let it stand for about 4 to 5 hours before serving.