Celebrate the holidays the Mediterranean way with baklava from Ahwatukee’s newly-opened Fresko, created by former Thirsty Lion Executive Chef, Kody Harris. Chef Kody is 100 percent Greek, and her recipe for baklava comes directly from her family’s table to yours just in time for National Pastry Day on Friday, December 9. Spread some holiday cheer with her delicious recipe below.
Baklava (Makes 24 servings)
For the syrup
2 ¼ cups sugar
2 cups water
1 tbsp. lemon juice
1 tbsp. lemon zest
6 whole cloves
1 cinnamon stick
¼ cup honey
For the nut filling
1 ½ cups walnuts, chopped fine
1 ½ cups almonds, chopped fine
½ cup sugar
¼ tsp. gloves, ground
½ tsp. nutmeg
Other ingredients
1 ½ cups clarified butter
2 pounds phyllo sheets (26 sheets)
Instructions
For the syrup, combine all syrup ingredients in a saucepan except lemon and honey. Bring to boil for 20 minutes or until mixture reaches 224 degrees. Add lemon juice and honey, simmer 5 minutes. Remove from heat and cool. In a separate bowl, mix all nut filling ingredients together and set aside. Line pan with 12 sheets of phyllo, brushing each sheet with butter. Sprinkle with 1/3 cup nut mixture. Place two phyllo sheets, brushing each with butter. Sprinkle with 1/3 cup nut mixture. Top with remaining phyllo sheets, brushing each with butter. With a sharp knife cut all layers into diamond shaped pieces. Bake at 300 degrees for 35 minutes. Reduce heat to 250 degrees and bake an additional 20 minutes. Remove baklava from oven and while still hot spoon syrup evenly over entire baklava. Keep at room temperature.
