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Baklava

Baklava is one of those desserts that are a special treat. They are rich and decadent, and full of ooey gooey goodness. I’ve been making these for several years, and they are a great gift at Christmas time. They are tedious and time consuming to make, which makes them even more special. But if you are brave enough to take on the challenge, it will be totally worth it, and you will be the envy of everyone! Enjoy!

layers of golden flaky pastry with finely chopped nuts in between the layers, with a shiny glaze

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Prep Time: 45 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour and 30 Minutes
Servings: about 48 cookies

Ingredients:

  • WALNUT FILLING:
  • 4 cups (1 lb) walnuts, finely ground
  • 1/2 cup granulated sugar
  • 1 tsp. ground cinnamon
  • BAKLAVA:
  • 1 1/4 cups (2 1/2 sticks) butter, melted
  • 1 (16-oz) pkg. frozen phyllo dough, thawed according to package directions
  • HONEY-LEMON SAUCE
  • 1 1/2 cups sugar
  • 1/4 cup honey
  • 1/2 tsp. grated lemon peel
  • 2 Tbsp. lemon juice
  • 2 inches cinnamon stick
  • 1 cup water

Instructions:

  1. WALNUT FILLING:

  2. In a large mixing bowl stir together all ingredients; set aside.

  3. BAKLAVA:

  4. Brush the bottom of a 15x10x1-inch baking pan with some of the melted butter. Unfold phyllo. working quickly, layer 4 of the phyllo sheets in the pan, brushing each sheet with melted butter. Sprinkle 1 1/2 cups of the filling over the phyllo in the pan. Repeat layering phyllo and filling 2 more times. Layer remaining phyllo sheets in the pan, brushing each sheet with butter. Drizzle any remaining butter over top layer. Using a sharp knife, cut through all layers to make triangle, diamond, or square shaped pieces. Bake in a 32°F oven for 45-50 minutes, or until golden. Slightly cool in pan on a wire rack.

  5. HONEY-LEMON SAUCE:

  6. While Baklava is cooking, in a medium saucepan stir together the sauce ingredients. Bring to boiling. Reduce heat and simmer, uncovered, for 20 minutes. Remove cinnamon. Pour honey-lemon sauce over warm baklava in the pan. Cool completely.

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