Baklava, a Middle Eastern sweet pastry, is made of thin filo pastry, almonds, and sweet syrup. Baklava basic recipe: Use one 16-ounce packet of thawed filo pastry dough. 1 cup melted unsalted butter 2 cups coarsely chopped mixed nuts (walnuts, pistachios, almonds) One teaspoon ground cinnamon (optional)
1 cup granulated sugar 1 cup water 1/2 cup honey 1-tbsp lemon juice Extract 1 tsp vanilla Instructions: Heat the oven to 350°F (175°C). Lightly butter a 9x13 baking dish.
Mix chopped nuts and ground cinnamon in a bowl. Set aside. Unroll the filo pastry sheets and cover with a moist towel to prevent drying. Place one filo pastry sheet in the baking dish and brush with melted butter. Repeat this step, brushing melted butter on 8-10 filo pastry sheets.
Cover the layered filo pastry with a good amount of nut mixture. Layer the remaining filo pastry sheets on top of the nut mixture, coating each with melted butter. Cut the baklava into diamond or square shapes through the layers with a sharp knife.
Make the syrup while the baklava bakes. Mix granulated sugar, water, honey, lemon juice, and vanilla in a pot. After boiling, reduce the heat and simmer for 10-15 minutes until slightly thickened.
After baking, pull the baklava from the oven and pour the hot syrup over it, covering it evenly. Serve the baklava after it has cooled completely in the dish. This lets the pastry soak up the syrup and become moist and tasty.
Remove the baklava pieces gently and serve on a platter after cooling. Enjoy handmade baklava with tea or coffee!
Flaky crust, crunchy almonds, and sweet syrup make this classic dessert stand out.
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