Healthy Recipes Healthy Seasonal Recipes Healthy Fall Recipes Healthy Fall Baking & Dessert Recipes Baklava Be the first to rate & review! Baklava is a delicious, flaky pastry that is well worth the time to make. This recipe, shared by Jasmine Syrian Food in Aurora, Colorado, makes a big batch, but the two-bite pieces freeze like a dream. To make clarified butter, melt butter in a small saucepan over medium-low heat. Skim the milk solids from the top and slowly pour the butter out of the pan, leaving the remaining solids in the bottom. By Mohamad Alnouri Updated on April 18, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Jenny Huang Active Time: 35 mins Total Time: 2 hrs 10 mins Servings: 72 Nutrition Profile: Low-Carb Soy-Free Vegetarian Egg-Free Low-Calorie Jump to Nutrition Facts Ingredients 2 cups granulated sugar 1 cup water 1 teaspoon lemon juice 3 teaspoons orange blossom water, divided ¾ cup superfine sugar 6 cups chopped walnuts 18 13-by-18-inch sheets or 36 9-by-14-inch sheets phyllo dough (1 pound), thawed according to package directions 1 ¼ cups clarified butter or ghee, warmed 2 tablespoons unsalted 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. Unroll phyllo. (Keep the phyllo stack covered with a damp kitchen towel while you work.) Lay 1 sheet in the prepared pan and brush generously with butter (or ghee), making sure to cover all the dough. Repeat until there are 14 layers. (If using 9-by-14 inch sheets, use 2 sheets, slightly overlapping, for each layer.) 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 Rate It Print Nutrition Facts (per serving) 153 Calories 11g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 72 Serving Size 1 piece Calories 153 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 1g 4% Total Sugars 8g Protein 2g 4% Total Fat 11g 14% Saturated Fat 3g 15% Cholesterol 11mg 4% Vitamin A 142IU 3% Sodium 31mg 1% Potassium 52mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved