“Moonlit Baklava Dreams”

Allergens

Nuts

Ingredients

• 16 sheets of phyllo pastry
• 1 cup chopped nuts (pistachio and walnut)
• 1 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 3/4 cup unsalted butter, melted
• 2 cups water
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon rosewater

Instructions

1. Preheat the oven to 350°F (180°C). Lightly grease a 9x13 inch baking dish with butter and set aside.
2. Unfold the phyllo pastry sheets, keeping them covered with a damp towel to prevent drying out.
3. In a large bowl, combine chopped nuts, sugar, cinnamon, and vanilla extract. Mix well.
4. Layer phyllo pastry sheets in the prepared baking dish, brushing each layer with melted butter. Sprinkle the nut mixture evenly over the top layer of phyllo dough.
5. Cut the layered pastry into diamond or square shapes before baking to ensure even cooking.
6. Bake for 30 35 minutes until golden brown and crispy. Remove from oven and let cool slightly.
7. In a saucepan, combine water, sugar, lemon juice, and rosewater. Bring to a boil and cook for 2 minutes until the sugar is dissolved.
8. Pour the hot syrup over the warm baklava and let it sit for 1 hour before serving to allow the syrup to soak in.

Chef’s Insight

The key to perfect baklava is in the layering of phyllo pastry and the ratio of nuts to butter. Don't overdo it; the balance is crucial.

Notes

For a non-vegetarian option, add a drizzle of honey or a scoop of vanilla ice cream on top.