Enchanting Baklava

Allergens

Nuts, Gluten (Phyllo Dough)

Ingredients

• 1. 450 grams of phyllo dough 2. 300 grams of unsalted butter 3. 2 cups of coarsely chopped nuts (pistachios, walnuts, and almonds) 4. 1 teaspoon of ground cinnamon 5. 1/2 teaspoon of ground cloves 6. 2 cups of water 7. 2 cups of granulated sugar 8. 1 cup of honey 9. 1 lemon, juiced

Instructions

1. Preheat the oven to 350°F (175°C).
2. Melt the butter and set aside.
3. In a bowl, mix the chopped nuts, cinnamon, and cloves.
4. Lay one sheet of phyllo dough on the bottom of a greased 13x9 inch baking pan, brushing with melted butter.
5. Repeat layering with 8 more sheets, brushing each with butter.
6. Sprinkle half of the nut mixture evenly over the buttered layers.
7. Add another 8 layers of phyllo dough, brushing each with butter, then sprinkle the remaining nuts on top.
8. Add a final layer of 12 sheets of phyllo dough, brushing each with butter.
9. Cut the baklava into diamond or square shapes and bake for 35 40 minutes until golden brown.
10. While baking, prepare the syrup by combining water, sugar, honey, and lemon juice in a saucepan over medium heat.
11. Once the baklava is baked, remove from the oven and pour the hot syrup evenly over the top.
12. Let it cool to room temperature before serving.

Chef’s Insight

The balance of sweetness from honey and granulated sugar creates a perfect harmony in this dessert, while the ground cinnamon and cloves add warmth and depth.

Notes

Baklava can be stored at room temperature or refrigerated for longer shelf life.