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There will be 24 servings from this recipe.
A preparation time of fifteen minutes
The entire amount of time required was one hour and forty minutes.
A dessert known as baklava is made out of phyllo dough sheets that are layered on top of one another, along with nuts, spices, sugar, and/or honey. It is a meal that is intended to be rich and sticky at the same time. There is a widespread availability of it over the whole of the Middle East, Turkey, and Greece. Walnuts and pistachios are the nuts that are utilized for this specific variety; however, you are free to add any other nuts that you believe to be the most attractive.
The look of phyllo dough should not be intimidating to you in any way. In order to keep the sheets at a level of wetness that is enough for working with them, it is important to keep them covered while you are working. This will ensure that there are not many problems that may occur. As soon as the dish is assembled, the tears that were left behind are no longer there.
- Ingredients
- In addition to three tablespoons of sugar, a quarter cup of sugar is required.
- Honey, one teaspoon’s worth
- I used fresh orange juice, two tablespoons of raw pistachios, one and a half cups of walnut halves that had been shelled, and a half cup of walnut halves.
- Cinnamon powder, two milligrams in dosage
- A half milligram of salt that is kosher
- Melted butter consisting of one and a half sticks of unsalted butter, with sufficient butter to cover the pan
- Phyllo dough in the form of eighteen sheets
These are the instructions.
In the first step, bring three-quarters of a cup of sugar and half a cup of water to a simmer in a small pot. Bring the mixture to a boil. It should take around two minutes for the sugar to fully dissolve and slightly thicken, at which point you can continue to simmer the mixture. Whisk the honey and orange juice together after they have completely cooled down to room temperature.
The second step: Put the oven on to a temperature of 350 degrees Fahrenheit. Pistachios, walnuts, cinnamon, salt, and the remaining three tablespoons of sugar should be ground into a very fine powder using a food processor set to high speed. This should be done until the nuts are fully crushed. In order for the layers of baklava to maintain their cohesiveness, it is necessary to grind them to a highly refined consistency.
In the next stage, the stack of phyllo will be unrolled on a work surface, and then it will be cut into a square that is eight inches around. It is essential that you immediately cover the stack with a layer of plastic wrap and a dish towel in order to guarantee that the plastic will not move from its position. Make sure that the phyllo is covered while you are working, and only lift the plastic and towel to gather one sheet at a time. This will ensure that you do not accidentally get any of the sheets.
Apply butter to a square baking pan with a diameter of eight inches, and then line the pan with parchment paper, being sure to allow a two-inch overhang on both sides of the paper. Application of butter to the paper that is lined with parchment. It is recommended that one sheet of phyllo be put on the bottom tier. The sheet should first have a thin layer of butter applied to it, and then another layer should be applied. For the next four sheets, proceed in the same way as before.
After spreading one-third of the nut mixture on top in a layer that is consistent, sprinkle one tablespoon of butter over the whole of the surface. Once you have added four more sheets of phyllo, you should cover them with butter. The remaining one-third of the nut mixture and one more tablespoon of butter should be sprinkled on top of the phyllo. Once you have added four more sheets of phyllo, you should next coat them entirely with butter. It is recommended that the remaining nut mixture and an extra tablespoon of butter be sprinkled on top. To make the finished product, layer the remaining five sheets of phyllo with butter and then create the final result.
The fourth step is to cut the baklava into twenty-four bite-sized pieces using a knife that is very sharp. You must take care to avoid cutting the parchment that is situated at the bottom of the dish. The top should be toasted for thirty-five to forty minutes, or until it is golden brown and crispy. A generous amount of the cold syrup is to be spread over the baklava that has been cooked. After the combination has been allowed to completely cool down at room temperature, be sure to cover it with plastic wrap and allow it to stand for a full twenty-four hours. In order to serve the baklava, it must first be moved to a cutting board by use of the parchment paper, and then it must be recut into pieces before being served.
Baklava may be preserved for about one week if it is tightly wrapped and kept in the refrigerator. This is the fifth step with Baklava.
