Baklava is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine.
The pre-Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Iranian, Turkish, and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia.
Baklava is a Middle Eastern dessert. There are many variations, depending on where it was made. Turkish Baklava, Syria, Lebanon and Greece have many variations.
Baklava is made at home. It is not as difficult as you might think. However, it does take some time. It’s time to put on your chef’s hat and start baking.
Ingredients
- 16 Ounces phyllo dough
- 1 1/4 cups unsalted butter
- Finely chopped walnuts and pistachios, Hazelnut (around 4 cups).
- 1 teaspoon ground cinnamon, cloves
- 1 cup granulated Sugar
- 2 Tbsp lemon juice
- 3/4 cup water
- 1/2 cup honey, orange extract
Instructions
Preheat the oven to 350°F
Making Honey Syrup
- Combine sugar and water in a saucepan. Heat on stove-top until sugar dissolves. Stir occasionally.
- Mix honey, orange extract, whole cloves, and salt. Mix well.
- Bring to a boil and simmer for 25 minutes. Let the syrup cool to room temperature after removing it from the heat.
- Use lemon juice. All the cloves should be removed.
Nut mixture
Add the hazelnuts, walnuts and pistachios to a bowl using a food processor. P Transfer the mixture to a large bowl. Add sugar, cinnamon, and ground cloves. Combine all ingredients in a bowl.
Prepare phyllo pastry
Place thawed sheets of phyllo pastry between two kitchen towels.
Make the Baklava
- Make sure to prepare a baking sheet.
- Use melted butter to brush the interior of the baking dish.
- Place a sheet of phyllo in the pan.
- Use melted butter to brush the top of your phyllo sheet.
- Continue this process until you are almost done with phyllo pastry. Make sure to brush each layer with melted butter.
- Spread about half of the nut mixture over the top layer.
- Continue to assemble the baklava one sheet at a time using the phyllo. Continue the process with the melted butter.
- Spread the half-empty nut mixture evenly over the top layer.
- Continue with the remaining phyllo pastry by folding one sheet at a stretch and then brushing each piece with butter. Butter the top layer of phyllo.
- Place the baking dish onto the middle rack of the oven. Bake for 35 to 45 minutes, or until the top is golden brown and the center of the skewer comes out clean.
- The syrup should be poured over the hot baklava. Once the baklava has been removed from the oven, pour the syrup over it.
- Allow the baklava to rest for at least an hour before you serve it. The pieces that have been marked are to be cut. Garnish with chopped pistachios if desired and enjoy.
You are now ready to enjoy your baklava! You can order desserts and cakes online anytime you want.