Baklava. Nutty, crispy, chewy, syrupy, and rich. I love eating this out of the fridge when it's cold and extra sticky. It's my favorite edible gift to give as it seems to be universally enjoyed yet often a novelty to receive.
Filling
Ingredients:
2 tsp ground cinnamon
1.5 tsp ground allspice
12 oz pistachios
6 oz walnuts
2/3 cup dark brown sugar
1/4 cup water
1 tsp vanilla extract
1 lb phyllo dough, thawed
4 oz salted butter, melted
Syrup
Ingredients:
1 cup honey
2/3 cup water
Peel of 1/2 orange
2 tsp cinnamon
Filling
Blend nuts to a coarse powder. Mix with sugar and spices. Combine water and vanilla in a spritz bottle. Cut phyllo to fit your baking tray (I use 9X9 inches). Layer 10 phyllo sheets in the tray, brushing with melted butter between each sheet. Spread 1/3 of nut mixture on top. Layer 6 sheets of phyllo next, brushing with butter between each sheet. Spread another 1/3 of nut mixture on top. Repeat with another layer of 6 sheets phyllo with butter between each sheet. Spread the last 1/3 of nut mixture on top. Top with 8 sheets of phyllo, brushing with butter between each sheet. Cut pastry into serving sizes. Bake at 350 degrees F for 60 min.
Syrup
Bring syrup ingredients to a boil and then simmer on medium-low for 10 minutes. Pour hot syrup onto cooled baklava. Let sit for several hours before serving (however, you can serve immediately and it still tastes AMAZING - just better if you wait a while for flavors to marinate). Enjoy!
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