Reviews (1)
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68 Ratings
5 star values:
15
4 star values:
24
3 star values:
19
2 star values:
6
1 star values:
4
Martha Stewart Member
Rating: 5 stars
09/03/2018
Easy and yummy!
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Cinnamon-Walnut Baklava
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 24
Ingredients
Ingredient Checklist
1 1/4 cups (2 1/2 sticks) butter, melted, plus more for pan
3 1/2 cups sugar
2 tablespoons fresh lemon juice
3 cups walnuts
1 1/2 teaspoons ground cinnamon
1 package (16 ounces) frozen phyllo dough (17-by-12 inches), thawed in refrigerator
Cook's Notes
If a phyllo sheet tears as you work, simply patch it together with melted butter, saving full sheets for top and bottom stacks.
Gallery
Cinnamon-Walnut Baklava
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 24
Gallery
Cinnamon-Walnut Baklava
Cinnamon-Walnut Baklava
Cinnamon-Walnut Baklava
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 24
Recipe Summary
prep: 30 mins
total: 1 hr 5 mins
Yield: Makes 24
prep: 30 mins
total: 1 hr 5 mins
prep:
30 mins
total:
1 hr 5 mins
Yield: Makes 24
Makes 24
Ingredients
Ingredients
- 1 1/4 cups (2 1/2 sticks) butter, melted, plus more for pan
- 3 1/2 cups sugar
- 2 tablespoons fresh lemon juice
- 3 cups walnuts
- 1 1/2 teaspoons ground cinnamon
- 1 package (16 ounces) frozen phyllo dough (17-by-12 inches), thawed in refrigerator
Directions
Preheat oven to 375 degrees. Brush a 13-by-9-inch baking dish with butter; set aside. In a medium saucepan, combine 3 cups sugar, lemon juice, and 1 1/2 cups water; bring to a boil. Reduce heat; simmer until sugar dissolves and mixture is syrupy, about 10 minutes. Set syrup aside.
In a food processor, pulse walnuts with cinnamon and remaining 1/2 cup sugar until finely ground. Set walnut filling aside.
Place stack of thawed phyllo sheets on a work surface. Using a sharp knife, trim stack into a 13-by-9-inch rectangle; discard trimmings. Place 1 sheet of trimmed phyllo in prepared baking dish (keep remaining sheets covered with a damp cloth or paper towel). Brush gently with butter; repeat with two more sheets of phyllo, laying each on top of the other. (You now have a 3-sheet stack of buttered phyllo.)
Sprinkle phyllo stack in dish with 1/3 cup walnut filling. Repeat with 7 more buttered phyllo stacks, sprinkling each with walnut filling. Top with one more stack; brush generously with butter.
Using a sharp knife, cut unbaked baklava into 24 squares. Bake until puffed and golden, 30 to 35 minutes. Transfer pan to a wire rack; pour syrup over baklava. Let stand at room temperature until syrup is absorbed, at least 3 hours.
Cook's Notes
If a phyllo sheet tears as you work, simply patch it together with melted butter, saving full sheets for top and bottom stacks.
Cook’s Notes
If a phyllo sheet tears as you work, simply patch it together with melted butter, saving full sheets for top and bottom stacks.
Reviews (1)
Add Rating & Review
68 Ratings
5 star values:
15
4 star values:
24
3 star values:
19
2 star values:
6
1 star values:
4
Martha Stewart Member
Rating: 5 stars
09/03/2018
Easy and yummy!
Reviews (1)
Add Rating & Review
68 Ratings
5 star values:
15
4 star values:
24
3 star values:
19
2 star values:
6
1 star values:
4
Add Rating & Review
68 Ratings
5 star values:
15
4 star values:
24
3 star values:
19
2 star values:
6
1 star values:
4
68 Ratings
5 star values:
15
4 star values:
24
3 star values:
19
2 star values:
6
1 star values:
4
68 Ratings
5 star values:
15
4 star values:
24
3 star values:
19
2 star values:
6
1 star values:
4
- 5 star values:
- 15
- 4 star values:
- 24
- 3 star values:
- 19
- 2 star values:
- 6
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
09/03/2018
Easy and yummy!
Martha Stewart Member
Rating: 5 stars
09/03/2018
Easy and yummy!
Rating: 5 stars
All Reviews for Cinnamon-Walnut Baklava
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cinnamon-Walnut Baklava
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
