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

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

Traditionally, walnuts are used but I used pecans. You can also use almonds or pistachios, or even a combination of nuts. Cut whole stack at once to fit the dimensions of the baking dish. Cover filo with a clean, damp drying cloth to keep from drying out as you work.

Filo Pastry Baklava step by step

  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).

Place two sheets of filo in the dish, buttering the top layer. 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. Many popular Greek dishes, such as baklava and spanakopita, are made with phyllo dough.