Baklava Recipe

 

 Baklava is a layered phyllo pastry filled with chopped nuts and drenched in a fragrant honey syrup. It’s a beloved dessert with regional variations throughout the Middle East, each featuring different combinations of nuts, spices, and flavorings.

Ingredients:

• 1 pound walnuts (toasted and cooled)
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 package phyllo dough (found in the freezer section of most supermarkets)
• 1 1/4 cups unsalted butter (melted)
• For the syrup:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup honey
  • Juice of 1 lemon
  • Pinch of salt
  • Optional: cinnamon stick and orange rind

Instructions:

1. Toast the Walnuts:
   • Arrange the walnuts in a single layer on a parchment-covered baking sheet.
   • Bake until fragrant, 7 to 10 minutes. Let them cool until just warm to the touch.
2. Make the Filling:
   • In a food processor, combine the toasted walnuts, granulated sugar, ground cinnamon, and ground nutmeg.
   • Process until the mixture looks like sand and small pebbles.
   • Transfer the mixture to a medium bowl and set aside.
3. Make the Syrup:
   • In a small saucepan, combine granulated sugar, water, honey, lemon juice, salt, and optional cinnamon stick and orange rind.
   • Bring to a boil over medium heat, then reduce the temperature to low and simmer, uncovered, for 5 minutes.
   • Let the syrup cool until you’re ready to use it.
4. Assemble the Baklava:
   • Lay the phyllo on your work surface.
   • Trim the sheets into 8 x 12-inch rectangles to fit the baking dish.
   • Brush melted butter on the bottom of the pan.
   • Add the phyllo, 2 sheets at a time, drizzling with butter after every 2 sheets.
   • On the 14th sheet, add 1/3 of the walnut filling, spreading it evenly.
   • Repeat the layers: 6 more phyllo sheets, another third of the filling, and so on.
   • Finish with 14 more layers of phyllo, not buttering the top layer.
5. Cut the Baklava:
   • Using a very sharp knife, cut the baklava all the way through the layers.
   • You can keep it simple and make 24 squares or cut each square into a diamond shape.
   • If any butter remains, spoon it into the cut lines.

Enjoy your homemade baklava! It’s buttery, crisp, flaky, and super-sweet — everything you could want in this delightful Middle Eastern treat.