Middle Eastern

Baklava

Name: Baklava
Total time: 75 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 package (16 oz) filo dough (thawed); 1.5 cups unsalted butter (melted and clarified); 3 cups walnuts or pistachios (finely chopped); 1 tsp cinnamon. For syrup: 1 cup sugar; 1 cup water; 1/2 cup honey; 1 tbsp rose water

A rich, sweet pastry made of layers of filo filled with chopped nuts.

75 minutes

Serves 8

Dessert

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Prepare the syrup first: In a saucepan, combine sugar, water, and honey. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat and simmer for 10 minutes. Remove from heat, stir in the rose water, and let it cool completely.

2
Preheat your oven to 350°F (175°C). Lightly brush a 9x13 inch baking dish with some of the melted clarified butter.
3
In a bowl, toss the finely chopped nuts with the cinnamon. Unroll the thawed filo dough and cover it with a damp towel to prevent it from drying out while you work.
4
Place two sheets of filo into the bottom of the dish, brushing the top layer generously with melted butter. Repeat this until you have 8 layered and buttered sheets.
5
Spread a thin, even layer of the nut mixture over the buttered filo. Top with two more sheets of buttered filo, then more nuts. Repeat until nuts are used up, finishing with a top layer of 8-10 buttered filo sheets.
6
Using a very sharp knife, carefully cut the raw pastry all the way to the bottom into a diamond pattern. Bake for 45-50 minutes until crisp and deeply golden brown. Immediately pour the cold syrup evenly over the hot baklava. Let it soak for at least 4 hours before serving.

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