|Serves:||Depends on cut|
|1||package of phylo dough|
|1 lb||chopped walnuts or pistachios|
Try Diamond of California Nuts
|1 c||butter melted|
get recipes @ goboldwithbutter.com
|1 tsp||fresh lemon juice|
|1 Tbsp||rose or orange blossom water (optional)|
As a former pastry chef and owner of a Middle Eastern restaurant I've made more baklava than I can even begin to count!
It's not a difficult dessert to make but does take some time and patience.
As a variation you can mix a cup of chocolate chips into the nut mixture that goes between the layers of phyllo.
Then, after the syrup is poured over and allowed to cool, melted semi sweet chocolate can be drizzled all over the top in a decorative pattern.
Baklava makes a great gift at Christmas!
What a great baklava recipe! With just the right amount of butter and honey, this truly is an ideal indulgent delight. Enjoy!!
Mix chopped nuts with cinnamon. Set aside. Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place one sheet of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Don't forget to butter the top layer!
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Remove baklava from oven and pour syrup over as evenly as possible. Let cool.
In Middle Eastern bakeries they will serve each individual piece of baklava in a cupcake liner.