Grandma Spage’s (Spanogianopoulos) Baklava

From Christine Trentadue Smith

Total Time: 3 hours (estimated)
Yield: 24 servings

Ingredients

• 4 cups walnuts, finely chopped/ground

• ½ cup sugar

• 1 teaspoon cinnamon

• 1 lb phyllo (filo dough) – 1 box (about 12”x18” sheets)

• 1 - 2 cups butter, melted

Syrup

• 1 cup sugar

• 1 cup honey

• 1 cup water

• 1 teaspoon lemon juice

• 1 cinnamon stick

Instructions

Baklava: Follow instructions on box for thawing phyllo.

1. Grease a 9x13 pan. 

2. In a large bowl, mix sugar, walnuts and cinnamon. 

3. In the 9x13 pan, place 1 sheet of phyllo letting it extend up the sides of the pan. Brush with butter on bottom and sides.

4. Repeat to make 5 layers; butter between each. 

5. Sprinkle with 1 cup of walnut mixture. 

6. Cut remaining phyllo into a 9x13 rectangle (you’re basically cutting the phyllo in half). Place one sheet of phyllo over nuts, brush with butter and repeat to make 5 layers. Sprinkle with walnuts. Repeat for at least 5 layers of phyllo/walnuts.

7. Place any remaining phyllo on top; trim any excess from the top edge of the pan (5 phyllo/walnuts/5 phyllo/walnuts/5 phyllo/walnuts/5 phyllo/walnuts/5 phyllo).

8. Score the baklava by cutting half way through it in a diamond pattern (diagonals across the pan) to make 24 servings.

9. Bake 1 hour 15 minutes in 300° F oven until top is golden brown. Then cut all the way through to the bottom. 

   Syrup: Prepare syrup while baklava is baking.

   1. Over medium low heat, combine sugar, honey, water, lemon juice and stick cinnamon.

   2. When sugar is dissolved and syrup is well blended, turn off heat.

   3. Spoon hot honey sauce over hot baklava.

   4. Cool 1 hour on wire rack in pan. May be kept covered at room temperature.

Feel free to reach out to Christine, if you have any questions about this recipe: Christine32smith@gmail.com