Turkish Baklava
Recipe to make homemade Turkish Baklava. Baklava is a very rich, sweet pastry made of layers of Phyllo (fillo) dough filled with nuts and sweetened with honey and syrup.
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Ingredients
- 1 package Phyllo dough/ Fillo pastry, thawed
- 1 Butter stick , melted
- 3 ~ 4 cups Nuts , chopped (I used almonds & walnuts)
- 1 tsp Cinnamon Ground
For the Syrup:
- ½ cup Water
- ½ cup Sugar
- 2 cups Honey
- 2 tbsps Lemon juice
Instructions
- Preheat the oven to 350°F. Brush the baking pan generously with melted butter. I used a 9" square baking pan. 9"x13" baking pan can also be used.
- dMix cinnamon with chopped nuts in a bowl and set aside.
- Thaw the phyllo dough as per package instructions. Unwrap the phyllo dough and set them flat.
- Set up a work station and have melted butter, chopped nuts, thawed phyllo and the baking pan ready for assembling the baklava.
- Remove 8~10 sheets of phyllo and keep the rest covered with damp towel until ready to use.
- Trim the sheets to fit the baking pan. I cut mine in half to fit the 9" square pan I used.
- Brush the top phyllo sheet with butter, then carefully take that sheet along with the one underneath it and place it butter side down in the baking pan.
- Now brush the top sheet and place the brushed sheet along with the one underneath it on the first 2 sheets that are already in the baking pan.
- Repeat the brushing and layering 3 more times to have a total of 10 phyllo sheets in the bottom. Brush the sheet on the top (10th) sheet and sprinkle the chopped nuts evenly on top.
- Repeat the brushing and layering 3 more times for a total of 6 sheets -- then sprinkle with chopped nuts.
- Repeat this for 2 more layers. So there will be a total of 28 sheets and 3 layers of chopped nuts. If you don't have enough sheets then use only 2 layers of chopped nuts.
- Brush the top layer with butter. Then using a very sharp knife, score the pastry into diamonds or squares.
- Bake in the preheated oven for 45minutes~1hour or until evenly golden on the top.
- Make the Syrup: Combine all the ingredients for the syrup along with the leftover melted butter. Bring to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool slightly.
- Once the phyllo is ready, remove from the oven and cool for 10 minutes.
- Pour the syrup evenly over the baklava and set it aside uncovered for at least 5~6 hours or overnight.
- Initially it might seem that the syrup is not enough, but after the rest period baklava turns out sticky and juicy.
- Carefully score the already scored pieces and enjoy this delicious dessert.
Notes
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