Introduction
Baklava is a rich, sweet dessert made from layers of flaky phyllo dough, filled with a mixture of chopped nuts, and sweetened with honey syrup. Originating from the Middle East and Mediterranean regions, this dessert is known for its crispy texture, flavorful filling, and sticky sweetness. Baklava is often served during festive occasions or as a special treat, and its unique combination of textures and flavors makes it a favorite worldwide.
Ingredients
- 2 cups walnuts, finely chopped
- 1 cup pistachios, finely chopped
- 1 cup almonds, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground cloves (optional)
- ¼ cup granulated sugar
- 1 package phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 1 cup water
- 1 cup sugar
- ¾ cup honey
- 1 tsp vanilla extract
- 1 cinnamon stick
- 1 strip of lemon peel (optional)
Instructions
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Prepare the nut filling:
- In a large bowl, combine the finely chopped walnuts, pistachios, almonds, cinnamon, cloves, and sugar. Stir until well mixed and set aside.
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Prepare the syrup:
- In a medium saucepan, combine water, sugar, honey, vanilla extract, cinnamon stick, and lemon peel. Bring to a boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 10 minutes. Remove from heat and let the syrup cool to room temperature.
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Assemble the baklava layers:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter. Lay one sheet of phyllo dough in the dish and brush it with melted butter. Repeat this process, layering 8 sheets of phyllo dough, brushing each layer with butter. After the first 8 layers, spread a thin layer of the nut mixture evenly over the dough.
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Continue layering:
- Layer 6 more sheets of phyllo dough, brushing each layer with butter. Add another layer of nuts. Continue alternating between layers of phyllo and nuts until the nuts are used up, finishing with 8 layers of phyllo on top.
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Cut and bake:
- Using a sharp knife, cut the baklava into diamond or square shapes. Bake for 50-60 minutes, or until the baklava is golden brown and crisp.
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Add the syrup:
- As soon as the baklava comes out of the oven, immediately pour the cooled syrup evenly over the hot baklava. Ensure the syrup reaches every layer. Allow the baklava to cool at room temperature for at least 3 hours, letting the syrup absorb fully.
Health Notes
- Baklava is high in sugar, fat, and calories due to the nuts, butter, and syrup. It is best enjoyed as an occasional indulgence, especially for those managing sugar or fat intake.
Serving Suggestions
- Serve Baklava at room temperature. It pairs well with a strong cup of coffee or tea. Garnish with crushed pistachios or a drizzle of extra honey for added presentation.
Tips
- Work quickly with phyllo dough: Phyllo dough dries out quickly, so keep it covered with a damp towel while you work.
- Even layers: Make sure to butter each phyllo layer generously to achieve a golden, crispy texture.
- Syrup temperature: Always pour cooled syrup over hot baklava to ensure it soaks in properly without making the layers soggy.
