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Ingredients

(12 servings)  

1 pack Fillo pastry, thawed

1 cup walnuts, coarsely ground

1/3 cup pistachio, finely ground

¼ cup rose water

1/3 cup unsalted butter, melted

2 tsp sugar

Optional: A tiny hint of nutmeg powder, ground cloves and ground cardamom

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Syrup Ingredients

1 cup sugar

3/4 cup water

1/2 tsp lemon juice

1 tsp rose water

Method

 

Baklava Stuffing: Mix the ground walnuts or your favourite nuts with 2 teaspoons of sugar and 1 teaspoon of regular rose water.

Baklava Rolls: Place one sheet of thawed fillo pastry on a cutting board then lightly brush it with melted butter.

Repeat the process by placing 3 more fillo sheets on top of one another while buttering each sheet prior to placing the next one. Add 4-5 teaspoons of the Baklava Stuffing along the width of the dough. Roll tightly until the thickness of the roll is about 3/4th of an inch. Cut along the roll to separate it from the leftover fillo sheet, which could be used for another roll. Cut the Baklava.

Roll into a few pieces, a couple of inches each then place in a buttered baking tray and brush rolls one last time with a bit of butter. Bake in oven at 350 degrees for about 30 minutes. The colour of a perfectly cooked baklava should be light brown/golden, but not too dark as the taste can change.

Preparing the Simple Sugar Syrup:

While the Baklava is baking, mix 1 cup of sugar with 3/4 cup of water, place in a pot on medium heat stirring occasionally. Once it starts to boil add the lemon juice then lower the heat to the min and let simmer for 10-15 minutes. Once done, add the rose Water at the end and let it rest and cool down.


Soaking the Baklava: After the Baklava is baked and while it’s still hot, immediately pour a few tablespoons of simple sugar syrup all over the rolls and let the dough absorb it. Sprinkle a bit of pistachio on each piece for garnish and let rest for 45-60 minutes prior to serving. Baklava can be stored at room temperature (in an air-tight container) for 2-3 weeks.