Baklava

Description

Baklava, a sweet masterpiece hailing from the Middle East, weaves layers of buttered phyllo pastry with a lavish filling of chopped nuts. Bathed in fragrant syrup, infused with honey and aromatic spices, each bite unveils a symphony of textures and flavours. This timeless dessert, rich and indulgent, captures the essence of hospitality and culinary artistry in every decadent morsel.

Filling

1 cup walnuts (finely chopped)

1 cup almonds (finely chopped)

1/2 cup pistachios, finely chopped

1/2 cup sugar

1 teaspoon ground cinnamon

Phyllo Dough

450g phyllo dough (or puff pastry)

1 cup unsalted butter (melted)

Syrup

1 cup water

1 cup sugar

1/2 cup honey

1 cinnamon stick

1 teaspoon lemon juice

Instructions

In a bowl, combine finely chopped walnuts, almonds, pistachios, sugar, and ground cinnamon. Set aside.
Preheat your oven to 325°F (165°C). Grease a 9x13-inch baking dish.
Unroll the phyllo dough and cover it with a damp cloth to prevent drying. Place one sheet in the prepared dish and brush it with melted butter. Repeat, layering 8-10 sheets.
Sprinkle a generous layer of the nut filling evenly over the buttered phyllo. Continue layering phyllo and nut mixture until you run out, ensuring the top layer is phyllo. Remember to brush each phyllo layer with melted butter.
Using a sharp knife, cut the baklava into diamond or square shapes. Bake in the preheated oven for 50-60 minutes or until golden brown.
While the baklava is baking, combine water, sugar, honey, cinnamon stick, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Remove the cinnamon stick
Once the baklava is out of the oven, immediately pour the hot syrup over it, ensuring it covers all the cuts.
Allow the baklava to cool completely before serving. This allows the syrup to fully soak into the layers.
Serve and enjoy the rich, sweet layers of homemade Baklava!
This indulgent dessert is perfect for special occasions or as a delightful treat with coffee or tea.