Baklava Recipe

Rate this post
Baklava Recipe

Assuming you lot haven’t used upwards all your homemade filo dough already, equally promised, here’s my method for edifice what I mean value is a beautiful baklava. Like lasagna, at that topographic point are equally many versions of this, equally at that topographic point are cooks who brand it, only regardless of the exact ingredients, or specific seat out of layers, the technique is the same. 

I tend to relish a generous ratio betwixt nuts in addition to pastry, equally that makes me experience a niggling chip improve nearly the copious amounts of saccharide inwards this, only higher upwards in addition to beyond that, I mean value this approach produces the best texture. As I mentioned inwards the video, you lot tin travel equally many layers of filo equally you lot want, only hold upwards careful, since likewise many may non laid upwards through, in addition to the alone agency to mess this upwards is to undercook the dough. The transcend in addition to bottom layers postulate to dry out out, in addition to thoroughly crisp up, otherwise, i time the syrup gets ladled over, you’ll bring a soggy mess.

I would outset peeking at it afterward nearly 45 minutes, only it’s in all likelihood going to postulate closer to an hour, or fifty-fifty more, depending on how much “stuff” you lot used. Once done, in addition to finished amongst the syrup, you lot postulate to allow this cool downward to room temp, which is incredibly difficult to do. But, your patience volition hold upwards rewarded amongst i of the most delicious things known to man. I actually hope you lot hand this a endeavour soon. Enjoy!

Makes i 9-inch circular Baklava:
*Note: I don’t know how this interpret to dissimilar size pans, only I’m certain you’ll figure that out.
16 sheets homemade filo/phyllo dough (or 1 bundle frozen filo/phyllo dough, defrosted)
1 stick (1/2-cup) melted unsalted butter
For the syrup:
  • 1 1/2 cups sugar
  • 3/4 loving cup water
  • 1/4 loving cup honey
  • 3 whole cloves
  • 1/4 teaspoon vanilla
  • 1 1/2 teaspoons orangish bloom H2O (or sub or in addition to then orangish in addition to lemon peel)
For the nut mixture:
  • 2 1/2 cups walnut halves
  • 1 loving cup shelled pistachios
  • 1 1/2 teaspoons cinnamon– Bake at 350 F. for nearly 1 hour, allow remainder for five minutes, in addition to apply syrup