Baklava
Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own. Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries.
Ingrediants
For the baklava
- 1 g pound chopped nuts (almonds, walnuts, or pistachios are best, or use a combination of them)
- 1 g pound phyllo dough, thawed
- 1 cup cup butter, melted
- ⅓ cup cup sugar
- ⅓ tbsp teaspoon ground cloves
For the syrup
- 1 cup cup water
- 1 cup cup sugar
- ½ cup cup honey
- 2 tbsp tablespoons lemon juice
- 1 stick cinnamon stick
- Finely ground pistachios for garnish, optional
Directions
Thaw the dough
Thaw the phyllo dough according to manufacturer's directions (this may take overnight)
Preheat the oven and prep the pan
Preheat the oven to 350°F. Lightly grease a 9x13-inch pan
Make the filling, melt the butter, and prep the dough
In a food processor, pulse the nuts until they are finely chopped. Combine with the sugar, cinnamon, and cloves.
In a separate bowl, melt the butter in the microwave.
Roll out the phyllo sheets and cut in half so the sheets will fit in the pan.
Assemble the first layer
Place a sheet of phyllo dough into the pan. Using a pastry brush, brush the phyllo sheet with melted butter. Repeat 7 more times until it is 8 sheets thick, each sheet being "painted" with the butter.
Add the filling and continue layering
Spoon on a thin layer of the nut mixture. Cover with two more sheets of phyllo, brushing each one with butter. Continue to repeat the nut mixture and two buttered sheets of phyllo until the nut mixture is all used up. The top layer should be 8 phyllo sheets thick, each sheet being individually buttered. Do not worry if the sheets crinkle up a bit, it will just add more texture.
Score, then bake
Score into 24 equal sized squares using a sharp knife.
Bake at 350°F for 30 to 35 minutes or until lightly golden brown, and edges appear slightly crisp.
Make the syrup
While baking, make the syrup. Combine the cinnamon stick, sugar, lemon juice, honey, and water in a saucepan. Bring to a boil, then reduce to medium low heat and let simmer for 7 minutes and slightly thickened. Remove the cinnamon stick and allow to cool.
Spoon the syrup over the hot bakalava
Spoon the cooled syrup over the hot baklava and let cool, uncovered, for at least 4 hours. Garnish with some finely crushed pistachios of desired.
