My love for Baklava began in 2003. I was working for a
University in Amman, Jordan. Trying out different foods and adapting myself to new
culture and people is when I first time tried Baklava. Now, Baklava tastes very
different in all middle east countries. I might sound bias but there is nothing
like the Jordanian baklava. Its crunchy, nutty, crispy with just perfectly
sweet. Its hard to decide how much sugar will be perfect for your baklava but
constant practice made me come up with the perfect measure.
Like most of my other recipes, this recipe too is not that
tough. Just be precise with your measurements and oven heat and time. Make sure
the nuts you use are fresh and enjoy the flavor of a wonderful Baklava. It can
be made a day before for your guests and is a great dish for potluck parties
too. The shelf life is a week and can be extended to two weeks if you
refrigerate it. Though it should be thawed before serving.
Middle eastern sweet dish made with phyllo dough and nuts
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Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Layer 8 phyllo sheets, one on another by spreading butter with a brush between them...
After you place the 8th one, pour nuts and spread them. Now start layering another 8 sheets on top, the same way ( by brushing melted butter in between)
Heat your oven to 325 F or around 180C . Cut the baklava diagonally and place in the oven .
Bake for 35-40 mins or till the top is light brown
Prepare the sugar syrup by mixing all the ingredients, mix till it boils and cook it for another 3 mins .
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It's ready to serve in 10 mins. You can decorate the top with crushed pistachios .
My favorite sweet… Looks so very perfect. 👍
Thank you.