Hazelnut Baklava

Instructions

1. Start the Pastry: Remove phyllo dough from the freezer to thaw according to package instructions.
2. Preheat the oven to 325º F.
3. Make the Filling: In the bowl of a food processor fitted with an S blade, add hazelnuts and spices. Pulse a few times to chop finely. Set aside.
4. Brush the interior of an 8” x 8” baking pan with some of the melted butter.
5. Cut the sheets of phyllo dough so they will fit inside the baking pan.
6. To assemble the Baklava: Place one sheet of phyllo in the pan. Brush the top of the phyllo sheet with a light coating of melted butter. Repeat this process until you have built a base layer of about 15 sheets of phyllo, each sheet being brushed with a light coating of melted butter.
7. Evenly spread about ½ cup of the filling over the top layer of the phyllo base. Next, add another 10 sheets of phyllo, placing one sheet at a time and brushing each with a light coating of melted butter. Continue this process by alternating layers of the nut mixture and 10 butter-coated phyllo sheets until all the phyllo dough is used. This should result in three layers of nuts and four layers of phyllo.
8. Using a sharp knife, cut the pastry into 9-12 pieces of any shape or size. Bake uncovered for about 1 hour.
9. While the baklava is in the oven, make the Honey Syrup: Place the honey, sugar and water in a saucepan over medium heat, stirring occasionally, until sugar dissolves. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add the lemon juice and stir to combine.
10. Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup evenly over the top. The syrup may bubble, so proceed slowly to avoid flooding the pastry. For best results, allow the baklava to cool and soak overnight before serving. 

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.