Yield: 28 pieces Author: Ana Marti
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Homemade Baklava Recipe Prep time: 40 Min Cook time: 50 Min Total time: 1 H & 30 M
This homemade baklava recipe is better than any store-bought baklava. It's crispy, nutty, and sweet without it being too overly sweet, in other words, pure perfection.
Instructions Thaw the phyllo dough according to the package instructions. Start by making the syrup since it needs to cool down before we pour it over the baked baklava. To a medium saucepan add water, granulated sugar, honey, and lemon juice. Bring to a boil over medium heat until the sugar has completely dissolved, stirring once in a while. Let the syrup boil for 5 more minutes. Remove from the heat and set aside to cool. Preheat oven to 350 degrees F. Combine granulated sugar and cinnamon together. Then add the pistachios and walnuts along with the cinnamon sugar to a food processor. Pulse until finely chopped. Trim the phyllo sheets to fit your baking dish then cover with a damp kitchen towel at all times to keep from drying out. The phyllo package I used came with two rolls of phyllo dough containing a total of 40 sheets that measured 9X14. I didn't find the need to trim mine since I used a 9X13 baking dish and didn't mind the extra inch of dough. Brush some butter on the bottom of the baking dish. Place one phyllo sheet in the bottom, then brush that sheet with butter evenly. Repeat this process again 9 more times, then spread 3/4 cup of the nut mixture over the phyllo sheet. Add 4 buttered sheets of phyllo, then spread 3/4 cups of the nut mixture. Repeat 4 more times, then finish with 10 buttered phyllo sheets. Brush the very top layer evenly with butter. This is what you should end up with: 10 buttered phyllo sheets, 3/4 cup of nut mixture 4 butter phyllo sheets, 3/4 cup of nut mixture 4 buttered phyllo sheets, 3/4 cup of nut mixture 4 buttered phyllo sheets, 3/4 cup of nut mixture 4 buttered phyllo sheets, 3/4 cup of nut mixture 4 buttered phyllo sheets, 3/4 cup of nut mixture 10 buttered phyllo sheets, buttering the very top phyllo sheet Cut the baklava into 4 even strips, then cut diagonally to create a diamond pattern. Bake in the preheated oven for 45-50 minutes or until the top is golden brown. Remove from the oven and immediately drizzle the cooled syrup over the baked baklava. Let the baklava come to room temperature uncovered then cover it with a kitchen towel and allow it to sit for at least 5 hours or overnight before serving. ENJOY! VIDEO
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