Baklava
📝 Ingredients:
For the filling:
- 2 cups mixed nuts (walnuts, pistachios, almonds) – finely chopped
- 1 tsp cinnamon powder
- ½ cup granulated sugar
For the pastry:
- 1 package phyllo dough (about 20 sheets)
- 1 cup unsalted butter, melted
For the syrup:
- 1 cup water
- 1 cup sugar
- ½ cup honey
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
👩🍳 Method:
1. Prepare the Nut Filling
- Mix chopped nuts, cinnamon powder, and sugar in a bowl.
- Set aside.
2. Prepare the Phyllo Layers
- Preheat oven to 350°F (175°C).
- Grease a baking dish (about 9×13 inches) with melted butter.
- Lay a sheet of phyllo dough in the dish and brush generously with melted butter.
- Repeat layering 8–10 sheets, brushing each with butter.
- Spread nut filling evenly over the layered phyllo.
- Add another phyllo sheet, brush with butter, and repeat layering sheets until all phyllo dough is used (about 8–10 sheets on top).
3. Cut the Baklava
- Using a sharp knife, cut baklava into diamond or square shapes before baking.
4. Bake
- Bake in preheated oven for 40–50 minutes until golden brown and crisp.
5. Prepare the Syrup
- In a saucepan, combine sugar, water, honey, and lemon juice.
- Bring to boil, then simmer for about 10 minutes.
- Remove from heat and stir in rose/orange blossom water if using.
6. Add Syrup to Baklava
- Remove baked baklava from oven.
- Pour warm syrup evenly over hot baklava.
- Let it soak for at least 4 hours (overnight is better) before serving.
🌟 Tips:
- Handle phyllo dough gently — keep it covered with a damp cloth so it doesn’t dry.
- Use a variety of nuts for richer flavor.
- Honey syrup should be slightly thick but pourable.
✨ Now you have rich, flaky, sweet Baklava ready 🍯 — perfect for Eid or festive occasions.