September 24, 2016
Baklava is a crispy pastry dessert, which is well-known through out the Middle East and now it is eaten everywhere around the globe. The baklava is prepared by phyllo sheets and uses lots of nuts.
- Prep: 25 mins
- Cook: 5 hrs
- Serves: 8 Servings
1Mix grinded nuts with sugar, cinnamon in a bowl and keep it to the side.
2In a separate pan, melt the butter and keep it to the side.
3Cut the phyllo sheets in half so the sheets will fit in the baking tray. Cover with a damp towel to keep it from drying out.
4Take your baking tray and brush the base with melted butter.
5Take 1 phyllo sheet and place in the tray and brush on top with butter. Repeat this process for 5 more sheets.
6Add a thin layer of nut mixture.
7Cover with 3 more sheets of phyllo, brushing each layer with butter.
8Continue to repeat the nut mixture and 3 buttered sheets of phyllo until the nut mixture is all used up.
9The top layer should be 8 phyllo sheets thick, each sheet being individually buttered.
10Do not worry if the sheets crinkle up a bit, it will just add more texture.
11Cut into 24 equal sized squares using a sharp knife.
12Bake at 180 degree celsius for 30-35 minutes or until lightly golden brown, and edges appear slightly crisp.
13Whilst the baklava is baking, prepare the syrup.
14Add the water to your pan and put to boil.
15As the water is boiling add sugar, lemon juice, honey and vanilla extract to the water and mix.
16Wait until the ingredients have mixed and boiled then reduce the heat to medium and let it simmer till the syrup is slightly thickened then turn off the heat and allow to cool.
17Spoon the cooled syrup over the hot baklava and let cool for at least 4-6 hours.
18Garnish with some finely crushed pistachios and serve.
The trick when working with phyllo sheets, is to keep the sheets moist by wrapping it in a damp towel. Phyllo sheets are thin and therefore dries and cracks easily.