Any Baklava is good baklava, but sometimes I love to play around with the flavours. This Maple Walnut Baklava is always a big hit!
Cuisine Canadian, Greek, Middle Eastern
Keyword Autumn, Baklava, baklawa, fall, Maple Syrup, walnuts
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
Servings 309x13" Pan of Baklava
Author Marie Porter
9 x 13 cake pan
1package Phyllo Sheets (1 lb)thawed
1lbFinely Chopped Walnuts *
Preheat oven to 350°F (180°C). Generously grease the bottoms and sides of a 9 x 13 inch pan.
Carefully unroll phyllo dough. Use a knife to slice the whole stack in half to make two stacks of 9 x 13″ sheets. Cover with a damp cloth to prevent phyllo from drying out as you work – it’s finicky, fragile stuff!
Lay two sheets of phyllo in bottom of prepared pan. Use a pastry brush to apply a thorough coating of melted butter. Layer with two more sheets. Repeat twice more, for a total of 8 sheets.
Sprinkle ¼ cup (50 ml) of the walnuts evenly across the top. Layer with two more sheets, butter, and ¼ cup (50 ml) walnuts.
Continue this pattern of two sheets, butter, nuts until you have about 6 sheets left. Layer two sheets, spread with butter, lay down two more sheets, spread with butter, and top with a final two sheets.
Use a sharp serrated knife to cut the baklava into diamond or square shapes, whatever size you’d like them. Be sure not to cut all the way to the bottom – cut to about ¼ – ½” from the bottom.
Bake for 45-55 minutes, until crisp and golden brown. In the meantime, make the sauce.
In a small/medium saucepan, combine water, sugar, and maple syrup. Bring to a boil, then simmer on medium-low for 20 minutes.
When baklava has finished baking, remove from oven and immediately pour the maple sauce evenly over the top.
Let cool completely before cutting all the way through to the bottom, using the precut lines.
* You can substitute whatever nuts you like. I like the classic combination of walnuts with maple, but any nuts will work.