Baklava
Baklava! It's a sweet and flaky pastry that originated in the Middle East and is popular in many Mediterranean and Balkan countries. Baklava is traditionally made by layering thin sheets of phyllo dough with a mixture of crushed nuts (usually walnuts or pistachios), spices like cinnamon and cloves, and a sweet syrup made from honey or sugar. The layers are then baked until golden and crispy, resulting in a delicious treat that's both crunchy and syrupy at the same time.
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Ingredients
- 1 package phyllo dough (about 20 sheets)
- 2 cups crushed nuts (walnuts, pistachios, or a combination)
- 1 cup melted butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- f few drops rose water optional
- orange blossom water optional
Instructions
- Preheat your oven to 350°F (175°C).
- Begin by preparing the nut mixture. In a bowl, combine the crushed nuts, ground cinnamon, and ground cloves. Set it aside.
- Grease a baking dish or pan with a little melted butter.
- Carefully unroll the phyllo dough and place it on a clean, dry surface. Cover it with a slightly damp kitchen towel to prevent it from drying out.
- Take a sheet of phyllo dough and place it in the prepared baking dish. Brush it with melted butter using a pastry brush. Repeat this process, layering about 8-10 sheets of phyllo, brushing each one with butter.
- After the phyllo layers, sprinkle a generous amount of the nut mixture evenly over the surface.
- Continue layering the remaining phyllo sheets, brushing each one with butter, until you've used up all the sheets.
- Using a sharp knife, carefully cut the baklava into diamond or square shapes. This will make it easier to serve later.
- Bake the baklava in the preheated oven for about 40-45 minutes, or until it turns golden brown and crispy.
- While the baklava is baking, prepare the syrup by combining the sugar, water, and honey in a saucepan. Bring it to a gentle boil, stirring occasionally, until the sugar has completely dissolved. Remove from heat and add a few drops of rose water or orange blossom water if desired.
- Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup over the hot pastry. Let it cool completely at room temperature, allowing the baklava to absorb the syrup and become moist and flavorful.
- Once cooled, you can serve the baklava as is or garnish it with additional crushed nuts. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 998kcal (50%)Carbohydrates: 109g (36%)Protein: 14g (28%)Fat: 60g (92%)Saturated Fat: 24g (150%)Polyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 618mg (27%)Potassium: 370mg (11%)Fiber: 6g (25%)Sugar: 57g (63%)Vitamin A: 954IU (19%)Vitamin C: 0.3mgCalcium: 59mg (6%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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