Baklava
Baklava is a rich and sweet dessert made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey, originating from the Ottoman Empire.
Ingredients
Pastry and Filling
- 40 sheets filo/phyllo pastry 2 x 375g or 1 x 1lb pack
- 500 g walnuts (or other nuts) chopped
- 285 g unsalted butter melted and slightly cooled
- 1 tsp cinnamon powder
Syrup
- 1 cup white sugar approximately 200g
- 2 tbsp lemon juice
- ¾ cup water approximately 185 ml
- ½ cup honey approximately 170 g
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a 23 x 33 cm (9 x 13") baking pan.
Assembly
- Carefully layer the filo pastry sheets in the pan, brushing each sheet with melted butter.
- Chop the walnuts and mix them with the cinnamon powder.
- Spread a layer of the nut mixture over the filo pastry, then add more layers of pastry and butter. Repeat until all nuts are used, finishing with a top layer of filo.
Syrup Preparation
- In a saucepan, combine sugar, water, lemon juice, and honey. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
- Once thickened, remove from heat and let cool.
Baking
- Bake the baklava in the oven for about 40-45 minutes, or until the top is golden brown.
- Once out of the oven, pour the cooled syrup evenly over the hot baklava.
Notes
Baklava is best served at room temperature. You can cut it into diamond or square pieces. It pairs wonderfully with tea or coffee. To store baklava, keep it in an airtight container at room temperature for up to a week or refrigerate for up to a month. Keep unused filo sheets covered with a damp cloth to prevent them from drying out.