Greek Aisle Baklava
“The Greek Aisle” on Hallmark Channel brought everything we love all wrapped up into one beautiful movie! A sweet storyline, beautiful scenery, killer Greek inspired wardrobe, leading lady Nikki Deloach, and last but not least, so much amazing food! I have always loved baklava with its many layers of crunchy, yet juicy texture. It was a no brainer to make it in honor of this movie!
Ingredients:
FOR SYRUP:
-1 cup sugar
-juice from half of a large orange
-orange zest
-3/4 cup water
-1/2 cup honey
FOR BAKLAVA LAYERS:
-2 packages of frozen phyllo dough (thawed out properly according to package directions).
-1 pound mix of walnuts and pistachios
-2 teaspoons cinnamon
-2 sticks unsalted butter (melted)
DIRECTIONS:
Make sure the phyllo is thawed out and gently unrolled on a baking sheet, covered with a clean, damp dish towel to prevent the layers from drying out.
Start with the syrup so it has plenty of time to cool. In a small pot, combine sugar, orange juice, zest, water and honey. Stir until melted and comes to a boil. Once it boils, lower heat and let simmer for 5 minutes, stirring once or twice. Get off heat and set aside to cool.
In a food processor, pulse the walnuts and pistachios with cinnamon until they are tiny.
Next, melt butter , and with a basting brush, brush the bottom and sides of a 9 X 13 baking dish. Begin with your first layer of phyllo dough. Brush the top of the first layer with melted butter and continue to layer phyllo and butter 10 times.
Spread the first layer of nut mixture all over the top.
Proceed with another 5 layers of phyllo with butter brushed in between.
Add another layer of nut mixture.
Follow with another 5 layers of phyllo with butter in between.
Add another layer of nuts.
Now add ten more layers of phyllo with butter in between.
Slice all the way through with a sharp knife diagonally to create diamond shapes.
Bake at 325 degrees for an hour and 20 minutes until golden.
As soon as you remove from oven, pour the cooled honey syrup mixture all over the top. You will hear that sizzle! Let it rest for at least four hours or overnight before serving. Enjoy!
