#baklava #baklavarecipe #asmrcooking
Baklava is one of the most popular Oriental desserts. It is very sweet, but it is that little dose of energy a dessert could give you for the entire day.
The crunchy dough layers, the walnuts, and pistachio flavors in a sweet embrace.
The origins of Baklava are not very clear, but it is considered that this pastry dessert has been created for the first time in the imperial kitchens of Istanbul when the Sultan has presented baklava on every 15th of the month of Ramadan.
I’m presenting you my best recipe of homemade Baklava with walnuts and pistachio.
DISCLAIMER: This is not the traditional recipe! Also, it is very hard to find the original recipe since there are many countries that consider Baklava their own traditional dessert.
Ingredients:
phyllo (or filo) dough 250g.
melted (and cooled) butter 180g.
pistachio 150g.
walnuts 300g.
sugar 50g.
honey 2 tablespoons
cinnamon powder 1 teaspoon
Syrup:
water 300ml.
sugar 200g.
honey 2 teaspoons
optional: lemon juice 1 tablespoon
*Please consider you can add only walnut or only pistachio, or even almonds.
Phyllo dough sheets can be bought in different supermarkets. Check the frozen-food cases.
Instructions:
1. Chop finely the walnuts and pistachio. Mix them with honey, sugar, and cinnamon.
2. Butter a large tray, the place two or three phyllo dough sheets to create a base. IMPORTANT: Brush with melted butter every single sheet!
3. Add half of the quantity of nuts mix, then cover with other sheets *Remember to brush with butter every single sheet. (Put aside four sheets of dough for the top and use the rest of them in between)
4. Create a second layer using two sheets of dough, then add the rest of the nuts mix.
5. In the end, cover your Baklava with the four sheets you’ve put aside. And brush the last sheet too.
6. Cut the Baklava as you wish and bake in the preheated oven at 170°C for about 40 minutes or until golden.
7. Prepare the syrup boiling water with sugar, honey, and some lemon juice. It should take about 30 minutes. The consistency shouldn’t be very runny, but not thick (like honey either). Of course, it depends on how you like it but avoids a very thick texture.
8. Once ready, your Baklava to cool down and while your syrup is still hot, add it all over.
9. Leave your Baklava rest overnight at room temperature and enjoy it the next day.
Good to know: You can choose to display your phyllo layers and nuts mix as you wish. The most important is to create a base and have at least 3-4 sheets left for the top.
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