This delicious Middle Eastern treat was perfected during the Ottoman empire in the 15th century after invading Constantinople, today Istanbul. The greeks have brought the phyllo dough… Today Baklava is a versatile pastry.. Here is my take on it – Yum!
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Walnut Lemon Baklava Recipe
Yield a 9×13 inch (23x33cm) baking tray / 35×1.3 ounces/40g bite size portions.
3.3 ounces (100g) walnuts
3.3 ounces (100g) almonds
3.3 ounces (100g) hazelnuts
3 Tbsp (30g) sugar
0.4 cup (100g) maple syrup.
3.3 (100g) poached lemon, diced (optional)
1 ea. orange zest
1 lb. (450g) phylo dough
7 ounces (210g) butter, or Ghee* melted and warm.
*Oil can be used instead for vegan purpose.
Syrup
1/2 cup (125g) water
1/2 cup (100g) sugar
0.4 cup (130g) honey
1 Tbsp (15ml) lemon juice.
Boil for 5 min. Use warm.
Process nuts with sugar to extra coarse, add maple syrup – give a few pulses to combine. Line baking tray with plastic wrap and spread nut mixture – top with a plastic wrap sheet and flatten evenly to form a slab. Add lemon dices, flatten and freeze for about 2 hours to harden.
Meanwhile, in separate baking tray lined with plastic wrap, place a sheet of phylo; butter thoroughly and repeat until you have 12 to 15 sheets layered. Flip nut mixture slab over, and top with 15 more buttered sheets of dough. Prick with a tooth pic and refrigerate a bit before cutting. Remove baklava from tray and top with parchment and flip over cutting board. Cut into 1.5 inch (3.75cm) diamond shapes. Put back in baking tray and bake at 350ºF (180ºC) for 50 min. Run a knife following the cutting pattern and pour warm syrup evenly. Cool for at least 6 hours prior eating. Store at room temp for up to 2 weeks. Enjoy!