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Recipe Card
ingredients
- 18 sheets phyllo dough (9"x14"), thawed
- 2 cups sugar
- 1 teaspoon lemon juice, freshly squeezed
- 2 cups water
- 2 sticks unsalted butter
- 1/2 cup vegetable oil
- 12 ounces walnuts, chopped
Method
Step 1
Thaw one roll of phyllo, following the thawing instructions on the package. Preheat the oven to 380°F.
Step 2
In a medium saucepan, combine sugar, lemon juice, and water. Bring to a boil over medium heat, stirring until sugar is dissolved. Reduce heat to low and boil for an additional 20-25 minutes without stirring. Remove from heat and let the syrup cool while preparing the baklava.
Step 3
In a medium pan over medium heat, melt the butter and mix with vegetable oil. Set aside.
Step 4
Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Place one sheet of phyllo on a work surface and lightly brush the surface with a mix of melted butter and oil. Lay another sheet on top and brush. Sprinkle the chopped walnuts onto half of them. Place the stripe on the long edge and roll. Squeeze it with your hands and remove it from the stripe. Repeat with 16 more sheets. Butter the bottom of a 13” x 9” non-stick baking pan. Place baklavas on a baking pan Brush the top of them with leftover butter.
Step 5
Bake the baklava for 25-30 minutes. Remove from the oven and let cool slightly for 5 minutes. Drizzle room-temperature syrup over the triangles. Garnish with some pistachios.