Baklava

Name: Baklava
Yield: Makes 32 to 40 pieces
Cuisine: Greek
Ingredients: 1 1/4 cups, granulated sugar; 3/4 cup, water; 1/3 cup, honey; 1 tablespoon, lemon juice from 1 lemon; 3 strips, lemon zest, removed in large strips with vegetable peeler; 1 , cinnamon stick; 5 , whole cloves; 1/8 teaspoon, table salt; 8 ounces, blanched slivered almonds; 4 ounces, walnuts; 1 1/4 teaspoons, ground cinnamon; 1/4 teaspoon, ground cloves; 2 tablespoons, granulated sugar; 1/8 teaspoon, table salt; 1 1/2 cups, unsalted butter (3 sticks), clarified per instructions below, melted, and cooled slightly (about 1 cup); 1 pound, frozen phyllo, thawed (see note)

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By Dawn Yanagihara

Appears in Cook's Illustrated March/April 2004, America's Test Kitchen TV

Desserts or Baked Goods

Greek

Tarts

Part pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.

SERVESMakes 32 to 40 pieces

TIME2½ hours, plus 3 hours cooling and 8 hours standing

has video

WHY THIS RECIPE WORKS

We wanted our baklava recipe to produce crisp, flaky, buttery lozenges, light yet rich, filled with fragrant nuts and spices, and sweetened just assertively enough to pair with a Turkish coffee. To achieve this goal, we sprinkled store-boug...

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