Silken Moonlit Baklava

Allergens

Nuts (hazelnuts)

Ingredients

• 1 cup unsalted butter
• 2 cups hazelnuts, finely ground
• 16 sheets phyllo dough
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp ground cardamom
• 1 cup sugar
• 3/4 cup honey
• 1/2 cup water
• 1 lemon, juiced
• 1/2 tsp vanilla extract
• 1 pinch of salt

Instructions

1. Preheat your oven to 350°F (180°C). In a saucepan over medium heat, melt the butter and set it aside to cool slightly. Brush a 9x13 inch baking dish with some of the melted butter and set aside.
2. In a bowl, combine the ground hazelnuts, cinnamon, cloves, cardamom, and a pinch of salt. Mix well to distribute the spices evenly.
3. Begin layering the phyllo dough in the prepared baking dish. Brush each sheet with the melted butter before adding the next, ensuring that each sheet is completely covered. Repeat this process until you have used all 16 sheets.
4. Sprinkle half of the hazelnut mixture evenly over the buttered phyllo layers. Carefully fold the top layer of phyllo dough over the hazelnuts to create a seamless surface. Brush with butter, then sprinkle the remaining hazelnut mixture on top. Fold the phyllo dough again to cover the nuts completely.
5. With a sharp knife, cut the baklava into 12 equal portions, cutting through both layers of phyllo. Drizzle any remaining butter over the top.
6. Bake in the preheated oven for 30 35 minutes or until golden brown and crispy. While it bakes, prepare the syrup by combining sugar, honey, water, lemon juice, and vanilla extract in a saucepan over medium heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
7. Once the baklava is done, remove from the oven and immediately pour the hot syrup evenly over the top, ensuring that each piece absorbs the sweet goodness. Let it cool slightly before serving.

Chef’s Insight

Allow the baklava to cool slightly before cutting to maintain its delicate structure.

Notes

Pair this ethereal dessert with a steaming cup of Turkish apple tea for an unforgettable experience.