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DesertsDessert

Traditional Middle Eastern Baklava

Prep30 min
Cook50 min
Total1h 20m
Servings8
DifficultyEasy
Ingredients
  • 2 cups pistachios or walnut or both (finely chopped)
  • 1/2 cup sugar
  • 1 tablespoon cinnamon (optional but traditional with walnut)
  • 1 tablespoon orange blossom water (optional but traditional)
  • 1 pack phyllo dough (thawed properly)
  • 1 1/2 cup melted butter
  • 1 1/2 cup sugar (for the syrup)
  • 1 cup water (for the syrup)
  • 1 teaspoon lemon juice (for the syrup)
  • 1 tablespoon rose or orange blossom water (for the syrup)

Instructions

  1. 1

    Prepare the syrup first (non-negotiable) boil sugar, water, lemon juice simmer 8–10 minutes. Turn off heat → add rose/orange blossom water let it cool completely. Rule: Cold syrup on hot baklava.

  2. 2

    Prepare the filling mix nuts, sugar, cinnamon if using walnuts and add orange blossom water if using

  3. 3

    Layering, brush tray with butter add 8–10 sheets phyllo (butter between each layer )add a layer of nuts, add 2–3 sheets (butter each) repeat layers finish with 8–10 sheets on top, well buttered

  4. 4

    Cut before baking cut into diamonds or squares. You have to cut before baking this is essential step.

  5. 5

    Bake in the oven at 180°C / 350°F for 40–50 minutes until deep golden and crisp

  6. 6

    Take it out hot. Immediately pour cold syrup evenly let it rest for a while.

  7. 7

    Serve and then garnish with crushed pistachios Serve at room temperature

Chef's Notes

Traditional Rules to make the perfect Baklava Butter every layer → no dry sheets Don’t rush baking → colour = flavour Don’t overload syrup → it should soak, not drown Sharp knife before baking → clean layers

Tags

sweetdesertbaklavamiddleeasterneasydelicious