5 from 1 vote
baklava
Baklava
Prep Time
2 hrs 30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
 
Baklava is a traditional pastry made with filo dough filled with dried fruits, covered with a sweet syrup flavored with rose or orange blossom water.
Course: Dessert
Cuisine: Greek, Turkish, Vegetarian
Servings: 10 people
Author: Vera Abitbol
Ingredients
  • 17 phyllo sheets
  • 6 oz. shelled pistachios
  • 6 oz. almonds
  • 6 oz. walnuts
  • 18 tablespoons clarified butter ( or soft butter), melted, divided
  • 3 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons rose water (and/or orange blossom water)
For the syrup
  • 1 cup water
  • 1 cup caster sugar
  • cup honey
  • Juice of 1 lemon
  • 3 tablespoons rose water
For the topping
  • 3 oz shelled pistachios
Tools needed
Instructions
Syrup
  1. Boil water and sugar for 5 minutes. Turn off the heat and add the honey, lemon juice and rose water. Set aside.
  2. Roast all the nuts separately and grind to coarse powder.
  3. Set aside 3 oz of shelled pistachios for the topping.
  4. Mix all the remaining nuts. Stir in 4 tablespoons of butter, rose water or orange blossom, cinnamon, and sugar. Mix well and set aside.
  5. Cut all the filo sheets in half and adjust the size according to the size of the pan you use (you will get 34 sheets).
  6. Butter the pan. Using a pastry brush, coat 15 sheets with melted butter and accurately place them one above the other. Spread half of the nut filling.
  7. Butter 10 more sheets one by one and place them exactly on top of one another. Spread over the remaining filling.
  8. Finally, butter 8 leaves and deposit them accurately one above the other. Butter the last sheet and use to fill the edges if necessary. Coating the entire surface of the baklava with butter.
  9. Preheat oven to 350 F.
  10. Pre-cut the baklava into squares or diamonds.
  11. Bake for 30 minutes at 350 F and then 30 minutes at 300 F.
  12. Drizzle warm baklava syrup immediately after removing from the oven. Let stand at least 8 hours before serving. Sprinkle with ground pistachios before serving.