Baklava Recipe

Baklava is a classic sweet pastry in Middle Eastern and Mediterranean cuisine, known for its flaky layers of phyllo dough, rich nut filling, and sweet syrup. Here's a traditional recipe to make Baklava:

Ingredients

For the Baklava:

• 1 package of phyllo dough (thawed, if frozen)
• 2 cups of mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) unsalted butter, melted

For the Syrup:

• 1 cup water
• 1 cup sugar
• 1/2 cup honey
• 1 cinnamon stick
• A few strips of lemon peel
• A few drops of lemon juice

Instructions

1. Preparation:

   • Preheat your oven to 350°F (175°C).
   • Lightly grease a 9x13 inch baking dish.
   • Mix the chopped nuts with the ground cinnamon. Set aside.

2. Assemble the Layers:

   • Carefully unroll the phyllo dough. Cover the sheets with a damp towel to keep them from drying out.
   • Place a sheet of phyllo in the bottom of the prepared dish. Brush it gently with melted butter.
   • Repeat this process, layering and buttering each sheet, until you have about half of the phyllo sheets layered.
   • Spread the nut mixture evenly over the phyllo layers.
   • Continue layering and buttering the remaining phyllo sheets on top of the nuts.

3. Cut the Baklava:

   • Before baking, cut the baklava into diamond or square shapes using a sharp knife. This makes it easier to serve after baking.

4. Bake:

   • Bake in the preheated oven for about 50 minutes, or until the baklava is golden and crisp.

5. Make the Syrup:

   • While the baklava is baking, make the syrup. Combine water, sugar, honey, cinnamon stick, lemon peel, and lemon juice in a saucepan.
   • Bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
   • Remove the cinnamon stick and lemon peel, and allow the syrup to cool slightly.

6. Finish the Baklava:

   • As soon as the baklava comes out of the oven, pour the cooled syrup over the hot pastry.
   • Let the baklava cool completely; the syrup will be absorbed as it cools, creating its distinctive texture.

7. Serve:

   • Once cooled, serve the baklava pieces. They can be garnished with additional ground nuts if desired.

Baklava can be stored at room temperature, covered, for several days. It often tastes even better a day after it's made as the flavors have time to meld together. Enjoy your homemade Baklava!