Baklava is indeed a classic sweet pastry that originated in the Middle East and is made with layers of thin filo pastry, nuts, and sweet syrup. Here's a basic recipe for making baklava: Ingredients: – 1 package (16 ounces) of filo pastry dough, thawed if frozen – 1 cup of unsalted butter, melted – 2 cups of mixed nuts (such as walnuts, pistachios, and almonds), finely chopped – 1 teaspoon ground cinnamon (optional)
– 1 cup of granulated sugar – 1 cup of water – 1/2 cup of honey – 1 tablespoon of lemon juice – 1 teaspoon of vanilla extract
Instructions: Heat the oven to 350°F (175°C). Lightly butter a 9x13 baking dish. Mix chopped nuts and ground cinnamon in a bowl. Set aside.
Unroll the filo pastry sheets and cover with a moist towel to prevent drying. Place one filo pastry sheet in the baking dish and brush with melted butter. Repeat this step, brushing melted butter on 8-10 filo pastry sheets.
Cover the layered filo pastry with a good amount of nut mixture. Layer the remaining filo pastry sheets on top of the nut mixture, coating each with melted butter.
Cut the baklava into diamond or square shapes through the layers with a sharp knife. Baklava should be golden brown and crunchy after 50-60 minutes in the preheated oven.
Make the syrup while the baklava bakes. Mix granulated sugar, water, honey, lemon juice, and vanilla in a pot. After boiling, reduce the heat and simmer for 10-15 minutes until slightly thickened. After baking, pull the baklava from the oven and pour the hot syrup over it, covering it evenly.
Serve the baklava after it has cooled completely in the dish. This lets the pastry soak up the syrup and become moist and tasty.Remove the baklava pieces gently and serve on a platter after cooling. Enjoy handmade baklava with tea or coffee! Flaky crust, crunchy almonds, and sweet syrup make this classic dessert stand out.
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