Baklava is a layered pastry dessert made of Phyllo pastry, filled with chopped nuts, and sweetened with syrup or honey. Many Mediterranean countries have their own versions of baklava. Greek baklava is made with a combination of chopped nuts, butter, honey-syrup while Turkish baklava is typically made with fewer nuts and a sugar syrup, giving it a sweeter taste.
Ingredients:
- Frozen Phyllo dough
- 1 cup pistachios
- 1 cup walnuts
- 1 cup unsalted butter (3 sticks)
- ¼ tsp Cinnamon powder
- ¾ cup powdered sugar
For syrup:
- 1.5 cups water
- 1.5 cups honey
- ¾ cup sugar
- 2 tbsp lemon juice
Method:
- Phyllo dough is a paper-thin sheets to make baklava
- Make course powder of nuts, add sugar, cinnamon powder and mix well
- Melt the butter
- Take a baking tray
- Stack 10 sheets of phyllo dough brushing with butter between each layer
- Sprinkle 1/3 of nuts powder and spread it evenly
- Top 6 layers of phyllo dough brushing with butter between each layer
- Repeat sprinkling nut mixture
- Top another 6 layers of phyllo dough brushing with butter between each layer
- Repeat sprinkling rest of the nut mixture
- Lastly stack another 10 sheets of phyllo dough brushing with butter between each layer
- Cut baklava into square or diamond shapes
- Preheat oven on 400F
- Bake the baklava until golden and crisp for 40-45 minutes
- While baklava is baking, make a syrup with water, honey, sugar and lemon juice
- Bring it to boil
- Remove the baklava from the oven and immediately pour syrup over it
- Let cool before serving
- Baklava can be stored in an air tight container for about 2 weeks.
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