Maria Menounos’ Baklava Recipe

Pre-heat oven to 325

Ingredients:

1 box of filo dough should be at room temperature

chop 1lb of walnuts
1 teaspoon of cinnamon
¼ teaspoon of cloves
3 tbsp of sugar
1 cup of plain breadcrumbs
1lb of melted sweetened butter

Syrup:

5 cloves
1 ½ cups of sugar
6 cup of water
½ orange peel
½ lemon peel
2 sticks of cinnamon

tools:

a flat brush
blender
sharp knife

Chop the walnuts in very small pieces.



In a small bowl, mix all the dry ingredients: bread crumbs, cinnamon, cloves, walnuts and sugar.

Roll open the filo and pour a cup of the dry mix onto the filo dough. Use your hands to spread the dry mix evenly across the dough’s top sheet.

Start at the bottom of the filo roll upwards tightly. When you get to the top take the entire roll and slide it down to the bottom and re-roll the entire piece again. Before re

rolling butter the entire roll with the brush.

Place each roll in a 9x13x2 and butter the top layers of each roll.

Roll top filo as tight as you can and slide it at the beginning of the second filo.

Repeat this until mix is gone.
Now take a sharp knife and pre-slice it to the size you like before baking.

Bake at 325 for 40 -45 minutes or until golden brown.

Take it out of the oven to cool down.

Syrup

In a large pot, add all the syrup ingredients (6 cups of water, 2 sticks cinnamon, 5 cloves, 1 ½ cup of sugar, cut orange and lemon peels) Boil until syrupy…then cool off.
When syrup is cool pour onto baklava and let it sit until it absorbs.