Mediterranean 55 min

Baklava

Name: Baklava
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 lb phyllo dough, thawed; 2 cups mixed nuts (walnuts and pistachios), finely chopped; 1 teaspoon cinnamon; 1/4 teaspoon cardamom; 1 cup (2 sticks) unsalted butter, melted and clarified; 1.5 cups sugar; 1 cup water; 1/2 cup honey; 2 tablespoons fresh lemon juice; 1 teaspoon orange blossom water; 1 teaspoon rose water

vegetarianbakingcomfort-food

Ingredientsfor 2

280

Cal

Protein

34g

Carbs

16g

Fat

11 lb phyllo dough, thawed
22 cups mixed nuts (walnuts and pistachios), finely chopped
31 teaspoon cinnamon
41/4 teaspoon cardamom
51 cup (2 sticks) unsalted butter, melted and clarified
61.5 cups sugar
71 cup water
81/2 cup honey
92 tablespoons fresh lemon juice
101 teaspoon orange blossom water
111 teaspoon rose water

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Instructions

1
Mix chopped nuts with cinnamon and cardamom. Butter a 9x13 baking pan. Layer 8 sheets of phyllo in the bottom, brushing each sheet generously with clarified butter before adding the next. Keep unused phyllo covered with a damp towel to prevent drying.
2
Spread a thin, even layer of the nut mixture (about 1/3 cup) over the phyllo. Add 4 more buttered sheets of phyllo, then another nut layer. Repeat until nuts are used up, finishing with 8 buttered phyllo sheets on top. The top layer should be very well buttered.
3
Using a very sharp knife, cut the baklava into diamond shapes: make parallel cuts diagonally across the pan, then perpendicular cuts to form diamonds. Cut all the way through to the bottom. Bake at 325°F for 50–55 minutes until deeply golden brown.
4
Make syrup while baklava bakes: combine sugar and water in a saucepan, bring to a boil. Add honey, lemon juice, orange blossom water, and rose water. Simmer 10 minutes until slightly thickened. Keep warm.
5
The moment baklava comes out of the oven, pour the hot syrup slowly over the entire surface — the sizzling sound means success. Let cool completely at room temperature for at least 4 hours (overnight is better) before serving. The syrup needs time to soak in and the pastry to set properly.