Baklava is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of Levant, Mediterranean, Caucasus, Balkans, Maghreb, and Central and West Asia.

The word baklava is first attested in English in 1650, a borrowing from Ottoman Turkish. The current form developed in the imperial kitchens of the Topkapı Palace in Istanbul.

Baklava is my family favorite!

This baklava recipe is easy because we will use the ready phyllo dough.

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Ingredients for Baklava Recipe:

  • 1 pkg phyllo dough
  • 1 cup melted butter
  • 3- 4 cups walnuts, pistachios or other nuts that you love, finely chopped
  • Syrup:
  • 1/2 cup honey
  • 1 cup sugar
  • 3/4 cup water
  • Juice of 1/2 lemon

First, chop nuts with a blender or food processor. I started with the food
processor, but didn’t like it.

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And finish it manually.

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Place 4 phyllo sheets into the pan and brush the top with butter each individually.

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Spread nut mixture over forth phyllo dough.

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Repeat until your phyllo sheets would be finished.

I didn’t have enough melted butter, so I used corn oil also.

Cut pastry into diagonally shapes or others.

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Bake at 325˚F for 1 hour.

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Maybe little less.

You will need to check when tops are golden brown.

Syrup:

Combine 1 cup sugar, 1/2 cup honey, juice of 1/2 lemon and 3/4 cup water.

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You could add the small pieces of lemon skin from the lemon that you used for juice.

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Bring to a boil, stirring until sugar is dissolved and boil 3 minutes.

Remove from heat and let syrup cool.

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Remove from oven and immediately add the syrup over the hot baklava.

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Who love the combination of salt and sugar can add the little salt. I tried a couple of pieces

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Let baklava sit overnight at room temperature for the syrup to penetrate and soften the layers.

If you could not wait overnight, try after min 4-6 hours J

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It’s truly delicious.

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