Baklava Recipe

To begin, preheat your oven to 350 degrees F (175 degrees C) and butter the bottom and sides of a 9x13 inch pan. Next, chop your nuts and toss them with cinnamon, setting them aside for later. Unroll your phyllo dough and cut the whole stack in half to fit the pan. Remember to cover the phyllo with a damp cloth to prevent it from drying out as you work.

Layer two sheets of dough in the pan, buttering them thoroughly. Repeat this process until you have 8 sheets layered. Sprinkle 2-3 tablespoons of the nut mixture on top and continue layering with dough, butter, and nuts. The top layer should be about 6-8 sheets deep. Using a sharp knife, cut the baklava into diamond or square shapes all the way to the bottom of the pan. You may also cut it into 4 long rows to make diagonal cuts.

Bake the baklava for approximately 50 minutes, or until it is golden and crisp. While the baklava is baking, prepare the sauce by boiling sugar and water until the sugar is melted. Add vanilla and honey, then simmer for about 20 minutes.

Once the baklava is done baking, remove it from the oven and immediately spoon the sauce over the top. Allow it to cool before serving in cupcake papers. This baklava freezes well, just be sure to leave it uncovered as it can become soggy if wrapped up.

I hope you enjoy this delectable baklava recipe as much as I do in my professional kitchen. Buon appetito!.

Matthieu (matthieu10)

Cherbourg-Octeville, France

Welcome to my kitchen, where passion meets precision. I combine traditional techniques with modern twists, crafting dishes that look stunning and taste even better. Join me in this culinary adventure, where every bite is a masterpiece.

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Ingredients

• Pistachios

• Aisle Nuts Qty. 200 grams (200g)

• Walnuts

• Aisle Nuts Qty. 50 grams (50g)

• Pecans

• Aisle Nuts Qty. 50 grams (50g)

• Pastry

• Qty. 540 grams (540g)

• Butter

• Qty. 200 grams (200g)

• Honey

• Qty. 3 tablespoons (63g)

Price