Sunlit Delight: Aromatic Turkish Baklava for Two

Allergens

Nuts, Dairy (optional)

Ingredients

• 1 package (6 sheets) store
• bought or homemade phyllo dough
• 2 cups chopped nuts (pistachios, walnuts, and almonds)
• 1 cup granulated sugar
• 1 tablespoon ground cinnamon
• 3/4 cup unsalted butter, melted
• 1 1/2 cups water
• 1 cup granulated sugar
• 1 teaspoon lemon juice
• 1 1/2 teaspoons rose water

Instructions

1. Preheat oven to 350°F (175°C). Unfold phyllo dough on a clean surface, covering with a damp cloth to prevent drying out.
2. In a bowl, combine chopped nuts, 1 cup sugar, and cinnamon.
3. Lay one sheet of phyllo dough horizontally on a parchment lined baking sheet, brushing gently with butter. Top with another sheet, and repeat until all six sheets are layered, brushing each sheet with butter.
4. Evenly sprinkle the nut mixture over the top layer of phyllo, pressing down lightly.
5. Cut the layered dough into two equal portions. Fold the two portions back onto themselves to form a diamond shape, then fold again to create triangles.
6. Bake for 20 25 minutes, or until golden and crispy. Remove from oven and allow to cool slightly.
7. In a saucepan, combine water, 1 cup sugar, lemon juice, and rose water. Bring to a boil and simmer for 5 minutes, stirring occasionally.
8. Pour the warm syrup evenly over the baklava triangles, allowing them to absorb the flavors as they cool completely.
9. Serve at room temperature with a drizzle of rose infused whipped cream or a sprinkle of crushed pistachios for added decadence.

Chef’s Insight

The use of rose water in both the syrup and whipped cream elevates this dessert to new heights of indulgence.

Notes

Baklava can be easily adapted to use different nuts and spices for variety.