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Baklava recipe

Baklava Recipe

A delicious dessert made with spiced crushed nuts, thin phyllo dough, and butter.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings: 12 people
Course: Dessert
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 16 oz Package of Phyllo dough
  • 2 cups chopped pecans or walnuts, or pistachios
  • 1½ tsp ground cinnamon
  • 1 cup melted butter
For the Syrup
  • 1 cup filtered water
  • 1 cup sugar
  • 1 tbsp rose water
  • 1 slice lemon

Equipment

  • 1 9 X 13 inch dish
  • 1 Kitchen sears
  • 1 Food processor
  • 1 Pastry brush

Method
 

  1. Gather your thawed phyllo dough and the rest of the ingredients together.
  2. Mix the chopped nuts with cinnamon and set aside.
  3. Gently place the stack of phyllo dough on top of the 9x13 dish and cut the edges with kitchen sears to fit in your dish.
  4. Grab a moist kitchen towel and place the phyllo dough on it and wrap it so no part is exposed.
  5. Preheat oven to 350 °F, grease your dish, and set aside.
  6. Next, add 2 sheets of phyllo dough, butter the entire surface using a pastry brush
    and repeat 2 more times until you have a total of 6 phyllo dough's stacked with butter.
  7. Now add 3-4 tablespoons of the chopped nuts mixture and spread it out evenly until a thin layer of nuts covers the dough.
  8. Add 2 more sheets of phyllo dough, butter, and another 3-4 tbsp of the nuts mixture. Repeat this step until you are left with about 6 phyllo dough sheets. By this time, you should use up all of the nut mixture (reserve 6 phyllo sheets)
  9. With the remaining 6 sheets, add 2 sheets, brush with butter, and repeat until you use up all the sheets. Make sure to also brush the top layer with butter. (If you have any leftover nuts, you can decorate to top of your baklava,)
  10. Gently, and carefully cut the baklava diagonally (or any shape you desire). Use your other hand to help with the dough sticking to the knife as you are cutting it.
  11. Bake at 350 °F for 50 minutes, or until the top of the phyllo becomes golden brown. (If the top looks like it is going to burn, cover with foil wrap for the remainder of the baking time)
For the Syrup
  1. Meanwhile, add the sugar, water, lemon slice into a medium saucepan, stir and bring to a boil.
  2. Once it boils, bring the heat down to a medium-low simmer for about 10-15 minutes. Make sure to stir occasionally and do not leave this unattended.
  3. Turn heat off and add rose water, stir and set aside to cool. Remove lemon slice.
The Last Step Adding the Syrup
  1. Once the baklava is baked, remove from the oven and immediately pour the cooled syrup evenly on top of the hot baklava. You will hear beautiful sizzling sounds, enjoy this part.
  2. Let it cool for at least 2 hours or overnight at room temperature and enjoy!
  3. Store cover in an airtight container, at room temperature for up to 1 week, or in the refrigerator for up to 10 days.