baklava

baklava 2

Ingredients:

  • 1 package phyllo dough (thin pastry sheet)
  • 1 and ½ sticks unsalted butter
  • 2 cups chopped walnut (or pistachios)

Syrup:

  • 2 cups sugar
  • 1 cup water
  • 1 tbsp lemon juice

Preparation:

We will start with the syrup because it needs to be cooled down while we are preparing dessert. Put water in a small saucepan and add sugar then let the sugar dissolve in the water on the medium heat. When it comes to boil, drop some lemon juice and let it simmer for more 10 minutes. Then turn the heat off and let it cool to room temperature.

Thaw pyllo dough a few hours before start the dessert. Melt the butter in a small pan and turn the heat low and let it on the stove because it should be warm to be able to spread.

Grease 13 x 9 x 2 inch baking pan and put 3-4 sheets of dough and brush it with melted butter. Repeat the process until you finish ½ of the dough. Sprinkle chopped nut over dough then replace the layers of dough sheets by repeating the same process until you have 5-6 sheets of dough from now on you need to brush every single sheet with melted butter it needs to get sticky so you can easily cut the dessert into pieces.

You could cut unbaked baklava either in diamond or rectangle shapes. Bake it on the upper rack of oven (in 350 F pre-heated oven), approximately for 35-40 minutes until golden brown.

After you removed and take it out from the oven, let it cool down for 10 minutes. Then pour syrup with the help of a spoon slowly and equally all over the baked baklava. Let it cool down to room temperature.

You could serve it when it gets cold. You can keep it for a week in the fridge after you cover it with a plastic wrap.

(if you want your dessert more nutty you could divide the pastry sheets into 3 and put 1/3 of sheets of dough and sprinkle 1 cup chopped walnut over phyllo dough. Cover it with 4 sheets of dough and brush it with butter and repeat the same process until you are done with 2/3 of dough, then put remaining (left) 1 cup chopped walnut evenly. Repeat the process of covering it with pastry sheets and brushing with melted butter and putting 4 sheets of dough).