Traditional Walnut-Almond Baklava

  • Serves: Makes one 9- x 13- inch pan
  • Baking Temp (degrees F): 350
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Sticky-sweet, crispy-chewy baklava, stuffed with toasted nuts and glazed with butter and honey, is a real treat that has been adored by cultures throughout the world for many, many years. The history of baklava is not well-documented, and although it has been claimed by many ethnic groups, most evidence points to it being of Central Asian Turkic origin, with its current form being developed in the imperial kitchens of the Topkapı Palace. Many years ago, I found a baklava filling recipe in the New York Times, and have since adapted it into this recipe. For lots of tips on how to work with phyllo (fillo or filo), see below. For a lower-calorie and healthier version, check out the Healthy Oven Pear Baklava Tutorial.

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