My first home made baklava. This traditional baklava is flaky, crisp, tender and easy to make. This homemade baklava is better than any store bought variety. Don't be intimated by the long list of ingredients.
You can cook My first home made baklava using 4 ingredients and 1 steps. Here is how you cook that.
Ingredients of My first home made baklava
- Prepare of strudel pastry.
- You need of melted butter.
- You need of honey.
- It’s of roasted nuts mix grinded.
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. When making this baklava recipe, it helps to think of the ingredients list in three different components: Phyllo pastry-find frozen phyllo dough in the freezer section next to things like pie crust. Nut mixture-pistachios, walnuts, hazelnut, sugar, ground cinnamon, pinch of ground cloves.
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..
You can change the nut mixture according to what you have. The best part is beginners and advanced cooks alike can master homemade baklava. A little background on this dessert before we fully dive in: it originated from Turkey but was made very popular by the Greeks around the same time frame. Baklava was made with unlevelled flatbread, a variety of chopped nuts, and honey. 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.
