Basdeckis Family Baklava
1 16 oz. package of phyllo sheets – 20 sheets of 17” x 14” or similar
1 lb. shelled walnuts
1 lb. butter (lightly salted) melted
2 3⁄4 - 3 cups sugar
1 cup water
Cinnamon to taste
Pre- heat oven to 350oF
Start by combining 2 cups of sugar and 1 cup of water and set on a medium flame until a light syrup is formed.
Once syrup is formed, set aside to cool.
Crush walnuts either in a food processor or in a Ziploc bag with a rolling pin.
Add 3⁄4 - 1 cup of sugar and cinnamon to taste.
Place 1 sheet of phyllo in a 15x9 cake pan.
Brush with melted butter.
Repeat until there are 3 sheets in pan.
Spoon a thin layer of walnut mixture on top of buttered phyllo.
Place a sheet of phyllo on and brush with butter.
Continue to alternate walnut mixture and buttered phyllo sheets until there are 3 sheets of phyllo left.
Finish by placing the last three sheets of phyllo (brush butter between each sheet and on top).
Fold in overhanging phyllo sheets to form a lip and brush again with butter.
Using a sharp knife, start at the side(adjacent to the lip formed above) and cut 4 or five channels lengthwise to the bottom of the pan.
The number of channels depends on the size of finished pieces desired.
Place in pre-heated oven and bake for 60 minutes.
After 60 minutes the phyllo should be golden brown in color.
Time may vary depending on oven, so check at 50 minutes.
Remove from oven and while the pan is still hot, drizzle cool syrup into channels.
Cover with aluminum foil and allow to cool to room temperature.
Once cooled slice diagonally across the channels to form traditional diamond shaped pieces. Discard ends.