Baklava. Combine the nuts, cinnamon and ground crackers in a bowl. 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.
You can cook Baklava using 9 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Baklava
- It’s 400 gms of chopped nuts.
- It’s 1 teaspoon of ground cinnamon.
- You need 1 (16 ounce) of package phyllo dough.
- You need 1 cup of butter, melted.
- It’s 1 cup of white sugar.
- You need 1 cup of water.
- It’s 1/2 cup of honey.
- You need 1 teaspoon of vanilla extract.
- You need 1 teaspoon of grated lemon zest.
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.
Baklava instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a.
Many Greek and Lebanese restaurants serve it, and it is now a featured dessert of several former Ottoman countries. Baklava is the quintessential Greek dessert. Who can resist the layers of delicate, buttered phyllo dough filled with cinnamon and walnuts? Its richness is further enhanced and sweetened with the drizzle of honey, cinnamon, and citrus-flavored syrup. Baklava is served at most Greek weddings and holidays.
