Indulge in this sweet, flaky pastry filled with nuts and drizzled with honey syrup, a staple of Palestinian celebrations. Baklava can be stored at room temperature for up to a week. Keep it covered to maintain its texture.
Preheat your oven to 180°C (350°F). Prepare a large baking dish by brushing it with melted butter.
In a mixing bowl, combine the finely chopped walnuts, almonds, sugar, and ground cinnamon. Set aside.
Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
Place one sheet of phyllo dough in the prepared baking dish and brush it generously with melted butter. Repeat this process for about 8-10 layers.
Sprinkle a thin layer of the nut mixture over the phyllo. Continue layering phyllo sheets and brushing with butter, alternating with layers of the nut mixture until all ingredients are used, finishing with a top layer of phyllo (about 8-10 sheets).
Using a sharp knife, carefully cut the layered pastry into diamond or square shapes before baking.
Bake in the preheated oven for 45-60 minutes, or until the top is golden brown and crisp.
While the baklava is baking, prepare the syrup. In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and add rose water if using.
Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over the pastry, ensuring it seeps into the cuts. Allow it to cool completely before serving.
Baklava can be stored at room temperature for up to a week. Keep it covered to maintain its texture.
0 servings
1 piece
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.