Baklava

This treat is made with layers upon layers of phyllo pastry, honey, and nuts, and has a distinctly sweet, nutty flavor.


October 2014 | By
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Baklava
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Main Ingredient

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Type

Dessert

Preparation Time


Date Published

October 2014

This treat is made with layers upon layers of phyllo pastry, honey, and nuts, and has a distinctly sweet, nutty flavor.

 

Makes 1 (9x13-inch) pan
Prep Time 30 minutes
Baking Time about 15 minutes



1 cup unsalted butter, softened, plus more for greasing pan
300 grams chopped pistachios
200 grams chopped walnuts
1 teaspoon ground cinnamon
12 sheets phyllo pastry dough, cut into 9x13-inch pieces and covered with a damp piece of cloth to keep from drying while you work


For the Baklava Sauce:
1 cup water
1 cup sugar
1 teaspoon vanilla extract
1/2 cup honey
zest from 1 orange



1 Preheat oven to 350°F. Butter the bottom and sides of a 9x13-inch pan.


2 Toss pistachios, walnuts, and cinnamon together. Set aside.


3 Place 3 sheets phyllo pastry in the pan, brushing each sheet thoroughly with butter on top. Sprinkle about 1/3 of the nut mixture on top. Repeat layering 2 more times, saving some of the nut mixture for topping. Place last 3 sheets of pastry on top of the nuts, brushing each sheet thoroughly with butter. Sprinkle remaining nut mixture on top.
 

 

4 Using a sharp knife, slice pastry lengthwise into 4 long rows, cutting all the way to the bottom. Afterwards, slice pastry crosswise diagonally, making diamonds. (You can also cut the pastry into squares). Bake for 15 minutes or until crisp and golden.

 

5 Meanwhile make the baklava sauce: boil water and sugar in a saucepan until sugar is melted. Add vanilla and honey; simmer for about 20 minutes. Add orange zest.

 

6 Remove baklava from oven and immediately spoon sauce over. Let cool before serving.

 

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