Baklava
Who doesn’t know Baklava? It is that golden flaky pastry that has traveled through centuries and across continents carrying within its intricate layers stories of family kitchens and timeless traditions.
Sheets of phyllo dough are layered with a mixture of crushed nuts then baked to perfection until golden and soaked in a fragrant syrup creating a unique combination of crispness and melt-in-your-mouth sweetness.
Baklava is an indulgence that is not only about the taste, it is a labor of love and a celebration of traditions.
Baklava
Yield: 2 dozens
Ingredients
- 1 package 12x17-inch phyllo dough at room temperature
- 1 cup cooled syrup, Ater (recipe on our Instagram feed)
- 3 cups raw walnuts finely ground
- 1/3 cup sugar
- 4 tsp orange blossom water
- 1 1/4 cups unsalted butter melted
- 2 tbsp raw pistachios finely ground.
Instructions
- Once the Phyllo dough is at room temperature, divide the sheets in a way that you would use one-third for the bottom, 4 sheets for the middle to hold the nuts and the rest to be used on top.
- Keep the phyllo dough covered with plastic to prevent drying.
- Prepare the Ater and set aside.
- Combine the walnuts and sugar in a bowl. Mix in the orange blossom water and blend until the nuts seem damp. Set aside.
- Preheat the oven to 350 degrees F (176 C).
- Brush the bottom of a 9x13x2-inch baking pan with melted butter.
- Place one sheet of phyllo dough on the bottom of the tray.
- Brush it with butter by starting at the corners and edges working your way to the center. Continue layering one third of the sheets on the bottom of the pan making certain that you are brushing each sheet with butter before placing the next.
- The next four sheets will line the edges of the pan to prevent the nuts from touching the sides of the pan and burning while baking .
- Place one sheet of dough so that half of it is in the pan and the other half drapes over the edge. Brush the section in the pan with butter. Repeat this on the other three edges.
- Transfer the walnut mixture to the pan. Use a fork to distribute the mixture evenly.
- Fold the pieces of phyllo that are draped over the sides in and over the walnut mixture and brush them with butter.
- Continue layering the sheets of phyllo brushing each sheet with butter before placing the next.
- Carefully arrange the final two sheets so they are as flat as possible brushing each layer with butter. Tuck in loose pieces and brush the top and edges one final time with butter.
- Make five cuts lengthwise from one side to the other about 1 1/2 inches apart. Make nine diagonal cuts widthwise that are also about 1 1/2 inches apart.
- Bake the baklava in the center of the oven for 50 to 60 minutes or until the top is golden brown.
- Evenly drizzle the cool syrup over the top of the hot baklava to coat each piece .
- Set aside to cool for at least four hours before removing the pieces.
- Prior to serving garnish the top of each piece with a pinch of ground pistachios.
- Serve at room temperature and enjoy!
