Traditional Pittsburgh Baklava

I spent a few years in Pittsburgh, and while living there I learned some of their traditions. One of them being you can\’t have a Christmas cookie display without Baklava. Of course, I had to learn how to make this delicious Baklava so I could carry on the tradition no matter where I was living. I figured now would be the perfect opportunity for me to share this amazing recipe with you. What cookie traditions do you have?

1 pound phyllo sheets
3/4 cup melted butter
2 cups finely chipped walnuts
1/ 2 cup sugar
1 /2 tsp. cinnamon
3/ 4 cup sugar
3/ 4 cup honey
1 cup water
1 tablespoon lemon juice

1. If phyllo is frozen thaw and separate according to package. Keep pastry that is not being used covered with a clean damp dishtowel (this prevents it from drying out). Place half of the pastry sheets in a greased 15×10 glass baking dish; one by one, brushing each sheet quickly all over with melted butter.
2. Combine nuts, 1 /2 cup sugar and cinnamon. Sprinkle over buttered pastry. Place remaining sheets on top.
3. Score the baklava in the shape you desire (triangle or diamond). Bake at 400 degrees until brown and crisp. 20-30 minutes.
4. Meanwhile, in a saucepan, combine remaining 3/ 4 cup sugar, honey, 1 cup water and lemon juice, bring to a boil. Boil syrup for about 20 minutes, stirring constantly until it becomes thick syrup. Cool for 15 minutes and pour over baklava.

One Comment on “Traditional Pittsburgh Baklava

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