Baklava

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.

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Baklava

Middle eastern sweet dish made with phyllo dough and nuts

Votes: 1
Rating: 5
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Rate this recipe!

Cuisine

Middle Eastern

Prep Time

15 minutes

Cook Time

40 minutes

Passive Time

15 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 pack Phyllo Dough Sheets
• 1 cup Pistachios chopped or crushed
• 1/2 cup Walnuts Roughly crushed
• 1/2 cup unsalted butter melted
• 1 tbsp unsalted butter To mix the nuts
• 1/2 cup Sugar
• 1/4 cup Honey
• 1/2 cup Water
• 1/4 tsp Cinnamon powder
• 1/8 tsp Nutmeg powder

Cuisine Middle Eastern Prep Time 15 minutes Cook Time 40 minutes Passive Time 15 minutes Servings people MetricUS Imperial Ingredients 1 pack Phyllo Dough Sheets 1 cup Pistachios chopped or crushed 1/2 cup Walnuts Roughly crushed 1/2 cup unsalted butter melted 1 tbsp unsalted butter To mix the nuts 1/2 cup Sugar 1/4 cup Honey 1/2 cup Water 1/4 tsp Cinnamon powder 1/8 tsp Nutmeg powder

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Layer 8 phyllo sheets, one on another by spreading butter with a brush between them...

   
2. 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)

   
3. Heat your oven to 325 F or around 180C . Cut the baklava diagonally and place in the oven .

   
4. Bake for 35-40 mins or till the top is light brown

   
5. Prepare the sugar syrup by mixing all the ingredients, mix till it boils and cook it for another 3 mins .

   
6. Now pour it on baklava.

   
7. It's ready to serve in 10 mins. You can decorate the top with crushed pistachios .