This delicious pastry is characteristic to cuisines of the Mediterranean, the Levant, the Balkans, Central and West Asia and the Caucasus region. It is rich and sweet made of layers of phyllo pastry, nuts, and syrup. We hope you enjoy!
Recipe name: Baklava
- Phyllo dough – 24 sheets
- Pistachios – 200 grams
- Almonds – 100 grams
- Pecans – 100 grams
- Butter – 300 grams
- Cinnamon – 4 grams
- Water – 240 ml
- Sugar – 200 grams
- Vanilla – 4 grams
- Honey – 170 grams
Preheat oven to 175 degrees C. Butter the bottom and sides of a 9 x 13-inch pan.
Making the Baklava
- Chop pistachios, almonds, and pecans.
- Toss chopped nuts with cinnamon, 2 tablespoons of melted butter, and 1 tablespoon of water. Sprinkle with a little sugar then set aside.
- Unroll phyllo dough. Cover the sheets with a damp cloth to keep them from drying out as you work.
- Place two sheets of dough in the pan and butter thoroughly. Repeat until you have 8 sheets layered in the pan.
- Sprinkle 2 – 3 tablespoons of the nut mixture on top. Top with two sheets of dough.
- Repeat layers of butter, nuts, and dough until you have 6-8 layers.
- Using a sharp knife, cut the baklava vertically. Drizzle melted clarified butter (ghee) to wet the top layer.
- Cool in the fridge for 5 minutes, then remove and cut horizontally (this will protect the shape of the baklava when cutting diamond or squares) all the way to the bottom of the pan.
- Bake for about 50 minutes at 175 degrees Celsius until baklava is golden and crisp.
Making the Sauce
- While the baklava is baking, start the sauce.
- Boil sugar and water until sugar is melted.
- Add vanilla and honey then simmer for about 20 minutes.
- Remove baklava from the oven and immediately spoon sauce over it. If you find you have too much syrup and it has not all absorbed into the baklava, drain it from the tray immediately as this will make the baklava too sweet.
- Let cool, then serve.