Baklava

 Baklava, a traditional Middle Eastern pastry, layers of phyllo filled with nuts and drenched in sugar syrup.There are numerous variations of baklava, Greek, Turkish....lets not get into history and enjoy just the recipe for now


It is almost time for all the parties and potlucks at office and friends house since Diwali, Thanksgiving and Christmas ....I tried a small batch of baklava and turned out perfect, so thought of making this dish for one of the parties. Its simple, easy and will be a hit among friends from family.

Preparation Time :40 mins | Cooking Time : 55 mins | Makes around 30 nos

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Ingredients:

Phyllo dough - 16 oz thaw them according to directions

Pistachio and Walnuts - 2 cup coarsely grind/chop 

Unsalted butter - 1 cup

Brush to spread the butter

13 x 9 inch baking pan

For Syrup:

Sugar - 3/4 cup

Water - 1 cup

Honey - 1 cup

Lemon juice - from 1 lemon

Cinnamon stick - 1 or 2 (optional)

Method:

• Keep all the ingredients ready, close the dough with damp cloth from getting dry. Melt butter and keep.

• Take the 13 x 9 inch baking pan and grease the bottom with butter. Place 10 phyllo sheets, as this is going to hold all the layers of nuts.

• Spread the butter with the brush. Then sprinkle generous amount of the nuts, now two sheets of phyllo dough, butter, nuts...Keep repeating this procedure.

• Final layer again 5 sheets of phyllo dough and brush with butter.

• Now take a bread knife or a sharp knife and cut into diagonal or squares. (I like to cut in squares as there are no wastage. In diagonal we end up with small bits on the sides)

• Preheat the oven to 350 degrees, place the baking dish in middle rack of the oven. Cook for 40 mins. (cooking time varies according to the oven) or until golden brown.

• While the baklava is cooking lets get the syrup ready. In a sauce pan add sugar and water.

• When sugar dissolves add honey, cinnamon stick and lemon juice. Bring it to boil and simmer for 20 mins. Switch off and let it cool.

• The dough is perfectly cooked. Remove from oven and add the syrup while the baklava is hot.

•  Let is sit for at least 4 hrs.  

• Sprinkle some pistachios on top for garnishing. 

Note : 

1.Don't have to cut the baklava all the way deep. We can cut them later to perfection.

2.When adding the sugar syrup, the baklava is hot out of the oven and the syrup at room temperature, else it will get soggy. You could do vice verse also. One should be hot and the other at room temperature.

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