Need I say anymore to introduce this multi-layered piece of heaven? Whether the origins are from Turkey, Lebanon, or Greece, this dessert is sure to be a favorite. During holidays or celebrations such as Mawled al-Nabi, sweets such as baklava is especially popular in the mediterranean regions.
Serving Size: 24 squares
Prep Time: 30 minutes
Bake Time: 30 minutes
Ingredients:
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Baklava
½ kg chopped nuts (almonds, walnuts, pistachios, or a mix)
½ kg phyllo dough
1 cup butter (melted)
⅓ cup sugar
1 tsp ground cinnamon
⅓ tsp ground cloves
Syrup
1 cup water
1 cup sugar
½ cup honey
2 tbsp lemon juice
1 tsp cinnamon
1 tsp vanilla extract
Instructions
- Thaw the phyllo dough (this may be an overnight process). Preheat the oven to 175°C, and coat the inside of a 9×13 inch pan with butter.
- If not chopped already, chop up the nuts into small pieces, and mix with sugar, cinnamon, and cloves.
- When the dough is ready and thawed, cut the dough in half so it fits into the pan, and cover the stack with a damp paper towel to lock in the moisture.
- Place two sheets of phyllo dough in the pan, and brush the sheets with melted butter. Repeat the process with 8 additional sheets of phyllo to make up the flakey bottom.
- Add a layer of the nut mixture on top of the dough. Then place two more sheets of phyllo on top, buttering each. Repeat the process until there are no more nuts left. The top layer of the baklava should have 6-8 sheets of phyllo, with butter on top of each layer.
- Cut your baklava into squares (about 2×2 inches), and bake for 30-35 minutes until the edges are slightly browned.
- In the meantime, make the syrup by mixing together the cinnamon, lemon, honey, and water in a pan. Bring the mixture to a boil and let it simmer for 10-15 minutes until thick, then set aside to cool.
- Once the baklava is ready, remove it from the oven and drizzle evenly with the sauce. Chill for at least 2 hours before serving
