Sue Freeman posted 11-17-99 11:57 AM pt (US)


1 Box frozen Phyllo Dough
4 cups finely chopped walnuts
2 cups sugar
1 cup (2 sticks) butter, no substitute

Preheat oven to 350F. Mix chopped walnuts with sugar and set aside.

Thaw out phyllo dough according to instructions on package. Take out and leave at room temperature two hours before baking. Place butter in a medium bowl and melt butter in microwave for 1 minute and 45 seconds, until melted. Open phyllo dough pkg. and lay sheets flat and place them next to baking pan. (14x18 inches). Brush melted butter on tray. Layer one sheet on tray and butter it. Repeat this same task 8 times in a row. Brush butter on top sheet.

Pour walnuts over top of 8th sheet, level it and push back walnuts that have fallen off sides. Layer sheet on top and brush melted butter over top. Carefully turn that sheet over and pat down over walnuts. If you don't do this it will slide off and not stick. Continue buttering and layer rest of sheets, making sure you butter top sheet.

Use a sharp knife and push walnuts etc. so they are even with sides and not messy. You don't want it to burn. It is necessary to cut baklava now and not after it is baked. You can't cut it later as it will crumble so cut sheets diagonally in 1 1/2 inches wide strips. Cut vertical lines 1 1/2 inches thick next. You will notice as you cut that you will not make complete cuts or end pieces will be too small. You will see this as you cut. It is quite obvious.

Bake in 350 oven for 22 minutes until golden brown.

Use a sharp knife and cut through slits again. Remove each piece and place in cupcake paper.

Yield is 5 dozen

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