This eminent Baklava joins nectar drenched layers of flaky phyllo baked good with spiced pecans. It’s an incredible make-ahead dessert ideal for these special seasons or extraordinary events.
In the event that I needed to name the absolute best pastries ever, Baklava would be on the rundown without a doubt.
Any individual who’s tasted it knows why. The flavors and surfaces are so novel thus heavenly!
so sweet baklava !!
What is Baklava?
In the event that you haven’t had it previously, it’s heaps of margarine brushed phyllo batter with cinnamon scented pecans in the center, and after you prepare it’s anything but, a citrus nectar syrup on top of it for the phyllo to absorb.
It’s very sweet, yet gave you utilize a decent quality nectar, you can sincerely taste those subtleties, and the surface has the most satisfying crunch and nibble.
It is likewise quite possibly the most reasonable pastries as far as capacity.
It keeps well in the cooler and ice chest, and even keeps at room temperature for about seven days, so it’s an extraordinary choice for endowments as well.
Truth be told, when I was a child, my father mail requested baklava each Christmas season, so it’s shippable too.
- FOR THE BAKLAVA:
- 16 oz walnuts
- 1.5 tsp ground cinnamon
- 1/4 tsp ground cardamom (or ground cloves)
- 1/4 tsp salt
- 16 oz phyllo dough* thawed
- 1 cup butter melted
- FOR THE SYRUP:
- 1 cup water
- 1 cup sugar
- 1 cup good quality honey**
- 1 cinnamon stick
- 1 strip orange peel
- 1 strip lemon peel
- Preheat the oven to 350 degrees F.
- Pulse the walnuts in a food processor with the cinnamon, cardamom, and salt until well chopped.
- To assemble the baklava, place 8 layers of phyllo dough one-by-one on the bottom of a 9×13 baking pan, brushing each lightly with butter.
- Spread 1/5 of the walnut mixture evenly on top (about 2/3 cup).
- Add another 5 layers of phyllo one-by-one, brushing each with butter, then add another layer of nuts. The total sequence should be phyllo layers of 8,5,5,5,5,8, with nuts in between those layers.
- Using a sharp knife, cut the baklava into whatever shape you desire (diamonds, squares, triangles, etc). See blog post for picture.
- Bake the baklava for 50 minutes, until golden on the edges and tops. Then let cool for at least 15 minutes.
- In the meantime, bring all the syrup ingredients to a boil in a saucepan, then reduce to a simmer for 5 minutes.
- Remove the citrus peels and cinnamon stick, and pour the hot syrup evenly over the baklava.
- Let the baklava cool completely at room temperature for 8 hours (uncovered, to prevent sogginess). Then it’s ready to enjoy!
Also read : a simple approach to make momos.
How to Make Baklava:
- Prepare the Spiced Nut Filling
Place walnuts, cinnamon, cloves, and salt in a food processor :
Pulse about 10 times, until the walnuts are well chopped :
That’s the filling. It’s so easy!
- Build the Baklava in Layers
Place layers of thawed phyllo dough down into your pan, brushing each one with melted butter :
You don’t need to brush each layer thoroughly. Just a quick swish across several times, to cover most of it.
Assembling the baklava, you want to move relatively quickly, to prevent the phyllo from drying out, so no need to be meticulous with the butter.
Once you have 8 layers of phyllo, add about 1/5 of the walnut mixture to the pan, spreading it evenly :
You’ll need about 2/3 cup of the walnuts for each nut layer.
- How to Make the Baklava Perfectly Even:
If you’re keen on making the baklava really even, here’s how I did mine.
I bought a 1-lb box of phyllo, which stated on the box that there were 18 13×18″ sheets.
Using a 9×13 pan, you should cut the sheets in half, which gives you 36 total sheets.
So for the phyllo dough, I did the layers like this: 8, 5, 5, 5, 5, 8, with walnuts in between each of those sets.
Once the baklava is layered, cut it into pieces using a sharp knife :
You can do squares, diamonds, triangles, or whatever shape you want.
Bake the baklava in the oven for 50 minutes, untilBake the baklava in the oven for 50 minutes, until it looks golden on the tops and edges::
Then let the baklava cool for at least 15 minutes.
- Prepare the Syrup
In the meantime, start the syrup. Combine honey, water, sugar, cinnamon, orange peel, and lemon peel in a saucepan:
Bring to a boil, then cook for 5 minutes, to allow the cinnamon and citrus to flavor the syrup.
While the sugar syrup is still hot, pour it all over the baklava, which should soak it right up.
It is SO important that the syrup is hot when you pour it over, otherwise it won’t soak properly.
- The Baklava Needs to Rest
Presently here’s the critical step… .leave the baklava at room temperature for 8 hours, uncovered, to allow the syrup appropriately to ingest, and permit the flavors and layers to merge together.
it’s ready to enjoy!