Baklava Recipe
A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.
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Equipment
- Baking Dish
- Pastry brush
- Saucepan
Ingredients:
Main Ingredients
- 1 package phyllo dough thawed
- 1 cup butter melted
- 1 cup walnuts chopped
- 1 cup pistachios chopped
- 1 cup sugar
- 1 tsp ground cinnamon
- 1 cup water
- 1/2 cup honey
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
Instructions:
- Preheat oven to 350°F (175°C).
- Butter the bottoms and sides of a 9x13 inch baking dish.
- Chop nuts and toss with cinnamon. Set aside.
- Unroll phyllo dough. Cut whole stack in half to fit the dish.
- Place two sheets of dough in the dish, butter thoroughly. Repeat until you have 8 sheets layered.
- Sprinkle 2-3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6-8 sheets deep.
- Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.
- Bake for about 50 minutes until baklava is golden and crisp.
- Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
- Remove baklava from oven and immediately spoon sauce over it. Let cool.
- Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Notes:
Baklava is best served at room temperature and can be stored for up to 2 weeks in an airtight container.
Nutrition value:
Calories: 230kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 5gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 100IUCalcium: 20mgIron: 1mg
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