Rodos’ Walnut Baklava:


2 ½ cups ground walnuts  (625 ml)

2 tsp. ground cinnamon (10 ml)

¼ cup sugar (50 ml)

1 ½ cup  unsalted butter, melted – preferably clarified( 375 ml)

1 package phyllo

Syrup :

2 cups sugar ( 500 ml)

½ tsp. ground cinnamon (2.5 ml)

1 cup water (250 ml) original 

1 tsp Lemon juice (5 ml)

baking dish 11 ½ x 17 “ x 2 “ deep

Preheat oven to 350 D.

Grind walnuts in food processor or hand grater until finely chopped. In a small bowl , combine with cinnamon and sugar until blended and add to ground walnuts.

Lay out  2 sheets of phyllo at a time to fit the pan exactly. Trim any excess and use in the middle, where it’s not visible. Brush  each layer gently with melted butter. After half the phyllo is down, sprinkle with the walnut mixture, until evenly spread.  Lay the remaining sheets of phyllo on top , in the same fashion, buttering between double layers 

Cut either a diamond or square pattern ( about an inch square) in baklava, making sure to push the knife down to the bottom of pan gently. Pour remaining melted butter, evenly over top of baklava, allowing it to seep to the bottom.  

Bake at 350 D , convection for about 30- 35 minutes, until golden brown and crisp.  

Meanwhile make syrup by combining sugar and water in a small pot over high heat.  Bring to a boil and add the cinnamon and reduce to a simmer.  Cook until syrup forms thick droplets when poured from a small spoon onto a plate.  Add a tsp of lemon juice and allow to cool completely.           

Pour cooled syrup over hot baklava and let stand about 30-90  minutes before serving for best flavour.

Makes about 32 squares

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