Active Time: 40 minutes
Total Time: 1 hour 40 minutes • Makes: about 28 pieces
2 packages (10 ounces each) Schnucks walnuts (about 5-1/2 cups)
1 small lemon
2 cups plus 1/3 cup Schnucks granulated sugar, divided
2 cups water
3/4 cup Schnucks honey
1-1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup Schnucks unsalted butter (2 sticks)
1 package (16 ounces) frozen (thawed) phyllo dough (2 rolls of 14 x 9-inch sheets)
1. Preheat oven to 325°F. Spread walnuts in large rimmed baking pan. Bake 10 to 12 minutes or until fragrant and lightly toasted. Cool walnuts in pan on wire rack.
2. Meanwhile, squeeze juice from lemon into 2-quart saucepan. Add 2 cups sugar, water and honey; heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium and boil 10 minutes or until mixture thickens slightly. Remove saucepan from heat; cool mixture to room temperature, then refrigerate until ready to use.
3. In food processor with knife blade attached, pulse walnuts until finely chopped but not ground; transfer walnuts to medium bowl. Stir in remaining 1/3 cup sugar, cinnamon and nutmeg.
4. In microwave-safe medium bowl, heat butter in microwave oven on high 1-1/2 to 2 minutes or until melted, stirring after 1 minute. With spoon, skim off any foam that rises to the top. With small basting brush, coat 13 x 9-inch glass or ceramic baking dish with some melted butter.
5. Very lightly dampen a large clean kitchen towel or paper towels with water. Unroll phyllo dough on work surface; cover phyllo with damp towel. Place 1 sheet phyllo lengthwise in bottom and slightly up sides of prepared dish; brush very lightly with some melted butter. Repeat with remaining sheets from 1 roll phyllo dough. Spread half of walnut mixture (about 2-1/2 cups) over phyllo.
6. Top walnuts with 1 sheet phyllo; brush lightly with some melted butter. (Reheat butter as needed in microwave oven to melt.) Repeat with 4 more sheets. Top with remaining walnut mixture, then remaining phyllo sheets, brushing lightly with remaining butter between layers.
7. With sharp paring knife, cut baklava lengthwise into 4 strips, but do not cut all the way through to bottom of pan. Cut each strip diagonally into eight 1-1/2-inch-wide diamond shaped pieces. You should have about 28 pieces. Bake 1 hour.
8. Transfer dish to wire rack. Pour cooled simple syrup evenly over top of baklava. Let stand at room temperature at least 4 hours before serving. Or, cool baklava to room temperature, then cover tightly with plastic wrap or place in airtight container to serve up to 1 week. Just before serving, use sharp paring knife to cut all the way through original lines to separate
pieces of baklava.
Each piece: about 331 calories, 20 g total fat (6 g saturated), 17 mg cholesterol, 79 mg sodium, 36 g carbohydrate, 2 g fiber, 25 g sugars, 4 g protein