Greek Baklava

• Vegetarian

• Produce

  • 1 Lemon, Juice and grated rind of
  • 2 Lemons, rind of

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 8 oz Filo dough
  • 2 1/2 cup Sugar

• Oils & Vinegars

  • 1/2 cup Canola oil

• Nuts & Seeds

  • 2 1/2 oz Almonds, fine
  • 13 oz Walnuts, fine

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 1/2 cup Butter

• Liquids

  • 1 tbsp Rosewater
  • 2 cups Water

Found on flavorite.net

Directions

• Mix almonds, walnuts, bread crumbs cinnamon and sugar. Melt butter and mix with canola oil for brushing the filo sheets.
• For the first layer lay 4 sheets of filo in a 25x36cm baking pan and brush them one by one with butter-oil. After sprinkle with walnuts-almond-breadcrumb and sugar mix
• Then every layer two sheets of filo butter and spread walnuts-almond mix.
• Follow the same until all the mix is used. Fold in the sides of filo each time you create a new layer.
• Place the last 4 sheets of filo on top brush each one with butter-oil. Brush again the last filo with melted butter mixed with tablespoon of warm water.
• Cut baklava to 24 triangle pieces. Bake 150c or 300f for about one hour and half.
• Boil the water sugar, and the lemon juice for about 8 minutes. Then add the honey and continue boil for two more minutes. Remove from the heat and add rosewater or vanilla.
• Pour the syrup on the cold baklava and let it absorb the syrup and for at least 4-5 hours before served.