Baklava. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. Combine the nuts, cinnamon and ground crackers in a bowl. USE PISTACHIOs is the key to a more original baklava (according to my Turkish hubby).
You can cook Baklava using 11 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Baklava
- You need 1/2 pack of Filo pastry thawed. (I had a pack of 375g of filo pastry. I have cut them into the tin size and used).
- It’s 100 grams of unsalted butter melted.
- Prepare 1/4 cup of almonds chopped.
- It’s 1/4 cup of walnuts chopped.
- Prepare 1/4 cup of pistachio chopped.
- You need 2 tsp of cinnamon powder.
- It’s 2 tbsp of powdered sugar or as per the sweetness needed.
- It’s 1 tbsp of lemon juice.
- It’s 1/4 cup of honey.
- Prepare 3/4 cup of water.
- You need 1/4 cup of sugar or as per sweetness needed.
A layer of chopped nuts—typically walnuts or pistachios, but hazelnuts are also sometimes used—is placed on top, then more layers of filo. Most recipes have multiple layers of filo and nuts, though some have only top and bottom pastry. Bring to a boil, then reduce the heat to low. When you remove the baklava from the oven, drizzle half the saucepan evenly all over the top.
Baklava step by step
First, make the syrup. In a pot, add sugar, water, and honey. Bring to a boil over high heat, stirring until sugar is dissolved, then reduce heat to low and boil an additional 5 mins. Add lemon juice. Mix well. Remove from heat and let syrup cool while preparing baklava..
In a plate add the chopped nuts (almonds, walnuts, pistachio). Or add the nuts as per your choice. Grind the nuts coarse and remove in a bowl. Add cinnamon powder and powdered sugar. Mix well and keep aside..
Take the filo pastry sheets and trim it to the size of the pan to be used. I have used a rectangular 8"x6" pan. Cover the pastry sheets with a damp cloth to prevent from drying..
Grease the pan with the melted butter with the help of a brush. Place a filo pastry sheet in the greased tin. Brush it with melted butter. Place other filo pastry sheet over it and brush it with melted butter. Similarly, place other eight pastry sheets over it. Sprinkle the powdered nut mixture over the buttered sheets generously..
Place a filo pastry sheet over it and brush it with butter. Place again five more sheets of filo pastry applying butter on it. Again put the powdered nut mixture on the entire surface. Place five more sheet applying butter on them. Again sprinkle the powdered nut mixture on the buttered sheets. Place ten more sheets applying butter in between..
Cut the pastry into the diamond. Bake the pastry in a preheated oven at 180 C for 1 hour and 15 minutes or the top surface turns golden. Remove from oven and immediately pour cooled syrup evenly with the help of spoon over the hot baklava. This will ensure that it stays crisp rather than soggy. Let baklava cool completely, uncovered and at room temp..
Remove and serve..
Baklava Many ethnic festivals are held in my city throughout the year. One in May is the Greek Hellenic Festival. My family enjoys baklava—a traditional walnut strudel. 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.
