My first home made baklava. Make your syrup several hours or the day before you make the baklava. Syrup should be at room temperature when you put it on hot baklava. Bring water, citrus slices, cinnamon stick and sugar to a high boil.
You can have My first home made baklava using 4 ingredients and 1 steps. Here is how you cook that.
Ingredients of My first home made baklava
- You need of strudel pastry.
- You need of melted butter.
- It’s of honey.
- You need of roasted nuts mix grinded.
Let your baklava sit overnight at room temperature. This allows the syrup to soak into and soften the layers. I keep my baklava in an airtight container at room temperature. See the FAQ section below for my take on freezing baklava.
My first home made baklava step by step
- Put many layers of strudel pastry on top of each other,making sure to put melted butter, honey and grinded nuts between the layers. Bake it in the oven till crispy. Add more honey at the end..
My great-grandfather, Constantinos, left his family and immigrated to the United States when he was very young, and while my family hasn't maintained many Greek traditions (sadly) I've always felt that I should know how to make a killer batch of baklava. Baklava looks complex with its many, many flaky layers, but don't be intimidated. Brush the interior of the baking pan with some of the melted butter. To assemble the baklava, take one sheet of phyllo and place it in the pan (for this size pan, I typically fold my phyllo sheet in half, and it fits perfectly. Cut a diagonal diamond pattern in the baklava using a very sharp knife.
