Filo Pastry Baklava. Baklava is a perennial favorite, a classic Greek pastry made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling and bathed in sweet syrup. It's crunchy and sweet and very decadent. This particular version is sure to please not only people who love Greek food but also those who favor nuts in their desserts. Filo Pastry Baklava

You can cook Filo Pastry Baklava using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Filo Pastry Baklava
  1. It’s of For the Baklava and Nut Filling.
  2. You need 1/2 cup of pistachios.
  3. You need As needed of walnuts,hazelnuts, coarsely chopped.
  4. It’s 1/4 cup of sugar.
  5. It’s 1-2 tbsp of ground cinnamon.
  6. Prepare 1 large pinch of ground cloves.
  7. You need 16 of -oz package phyllo dough.
  8. It’s 1 1/2-2 sticks of unsalted butter.
  9. You need of For the Honey Syrup.
  10. Prepare 3/4 cup of sugar.
  11. You need 1 cup of cold water.
  12. Prepare 1 cup of honey.
  13. Prepare 1 tbsp of orange extract.
  14. Prepare 1 of lemon, juice of lemon.

Sprinkle evenly over the fillo pastry in the baking tray and press down to compress. Sprinkle with a little water to help the nut mixture stick together. Baklava is layers of ground nuts and phyllo dough drizzled with a spiced honey syrup after it's done baking. This stuff is sweet but not too sweet, the syrup is perfectly flavored with lemon, honey and cinnamon.

Filo Pastry Baklava instructions

  1. Mix all the ingredients of filling and keep it aside. Melt butter and keep it ready..

  2. Now remove the fillo pastry sheets aside and start assembling the Bakalava -.

  3. 1st layer will be fillo sheet,apply butter on it, then sprinkle some nuts mixture. Then convert another fillo pastry sheet on it and apply melted butter..

  4. Repeat above steps and at end cut the desired shaped (diamond or square) make sure you apply enough butter at every sheet.

  5. Bake it at 160 degrees for 15 mins. And once it is done you can pour hot syrup into..

  6. For syrup- add all ingredients together and boil it until syrup consistency. Before pouring into baked baklava let it cool down little bit (should be warm while pouring stage).

Traditionally, walnuts are used but I used pecans. You can also use almonds or pistachios, or even a combination of nuts. Here are the shortcuts to save time. I do let the phyllo dough thaw, but do not cut the dough and do not cover it while layering. Drizzle in olive oil and add salt; add white wine vinegar and warm water.