Passover Baklava Receita

Experience the magic of this exquisite Passover Baklava! This recipe, even better after a day or two, delivers layers of flaky, nutty phyllo dough, sweetened with honey and kissed with a hint of lemon (optional). Get ready for rave reviews – it's that good! This year's batch was a triumph, and next time I'm experimenting without the lemon to see how it changes the flavor profile. Perfect for your Seder or any Passover celebration!

Preparo 45 min

Cozimento 55 min

Calorias 235.5 kcal

Proteína 6g

Avaliação Seja o primeiro

274

Receita Ações

Compartilhe esta receita:

Receita Autor

A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Passover Baklava

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Passover Baklava? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Como fazer Passover Baklava

Preheat oven to 350°F (175°C).
In a medium bowl, combine the melted butter, honey, and lemon zest (if using).
Lightly brush each phyllo sheet with the butter mixture, layering them in a 9x13 inch baking pan. Let some sheets overhang the sides for easy pulling after baking.
Once you have used about half of your phyllo sheets, sprinkle evenly with half of the chopped nuts.
Continue layering with the remaining phyllo sheets and top with the remaining nuts.
Using a sharp knife, carefully cut the baklava into diamond or square shapes before baking.
Bake for 50-55 minutes, or until golden brown and crispy.
Let the baklava cool completely in the pan before drizzling with the remaining honey and sprinkling with powdered sugar.
For best results, let it sit for at least 24 hours before serving to allow the flavors to meld.