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Traditional Baklava Recipe

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This traditional Baklava recipe features layers of crispy, flaky phyllo dough filled with a fragrant mixture of mixed nuts and cinnamon, then soaked in a sweet, honey-infused syrup. Perfectly golden and irresistibly sweet, this Middle Eastern dessert is a delightful treat to impress guests or enjoy with a cup of tea.

Ingredients

Scale

Phyllo Layers

  • 1 (16oz) package phyllo dough
  • 3/4 cup light tasting olive oil
  • 1/4 cup ghee

Nut Filling

  • 1 lb (450g) mixed nuts, chopped or pulsed
  • 1 tsp ground cinnamon
  • 1/4 cup honey or simple syrup or corn syrup

Syrup

  • 1 cup (225g) granulated sugar
  • 1 tablespoon lemon juice (juice of half a lime)
  • 3/4 cup (170ml) water
  • 1 teaspoon vanilla extract
  • 1/4 cup honey

Instructions

  1. Thaw Phyllo Dough: Remove the phyllo dough from the freezer and let it thaw according to the package instructions to ensure it becomes pliable and easy to handle.
  2. Prepare Syrup: In a saucepan over medium-high heat, combine sugar, water, lemon juice, vanilla extract, and honey. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for about 10 minutes. Turn off the heat and allow the syrup to cool completely.
  3. Prepare Nut Filling: Pulse or finely chop the mixed nuts and combine them with ground cinnamon. Stir in the honey or simple syrup until the mixture is well blended.
  4. Melt Fat for Layering: In a small saucepan, melt the ghee carefully over low heat without burning it. Remove from heat and add the olive oil, mixing well.
  5. Prepare Baking Dish: Lightly brush an oven-safe baking dish or sheet with the olive oil and ghee mixture to prevent sticking and to add flavor to the layers.
  6. Layer Phyllo Dough: Place one phyllo sheet in the baking dish and lightly brush it with the fat mixture. Repeat this process by layering and brushing every one or two sheets until you have layered ten sheets.
  7. Add Nut Filling: Evenly spread about one quarter of the nut mixture over the layered phyllo sheets.
  8. Continue Layering: Layer another five sheets of phyllo over the nuts, brushing each with the fat mixture, then spread another quarter of the nut mixture. Repeat this pattern until you have used all the nut mixture, leaving the last ten sheets of phyllo dough for the top layers.
  9. Finish Layering: Top the baklava with the remaining ten sheets of phyllo dough, brushing each sheet with the fat mixture to ensure crispiness and golden color after baking.
  10. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
  11. Cut the Baklava: Using a sharp knife, carefully cut the layered phyllo into diamond, square, or any desired shapes before baking to make serving easier later.
  12. Bake: Place the baking dish in the preheated oven and bake for 50 minutes to 1 hour, or until the baklava is puffed up and a rich golden brown color.
  13. Add Syrup: Once baked, remove the baklava from the oven and immediately pour the cooled syrup evenly over the hot pastry. You should hear a sizzling sound and smell the delicious aroma.
  14. Cool and Serve: Allow the baklava to cool completely so the syrup soaks in thoroughly before serving. This cooling step ensures the perfect texture and flavor.

Notes

  • Note 1: Ghee is clarified butter, which adds a rich flavor and allows the phyllo to crisp beautifully.
  • Note 2: Mixed nuts can include walnuts, pistachios, almonds, or hazelnuts, finely chopped but not ground to powder.
  • Note 3: Vanilla extract enhances the flavor profile of the syrup, adding warmth and depth.
  • Note 4: Brushing the baking dish with the fat mixture helps prevent sticking and contributes to the crispiness of the baklava.
  • Note 5: Layering the phyllo and nuts in multiple stages ensures balanced texture and nutty flavor throughout the dessert.

Keywords: Baklava, phyllo dough, mixed nuts, Middle Eastern dessert, honey syrup, cinnamon, traditional recipe

Find it online: https://annakocht.com/traditional-baklava-recipe/