Baklava

Today I made one of the irresistible dessert Baklava for my family. This is second time I made this dessert at home. I am so happy to see that my parents loved this dessert.

Next time when you have get togethers serve this dessert to your friends and I am sure they will ask you the address of the store. I can guarantee that they will be surprised when you disclose the secret that you made this at home.

Baklava (Ottoman Turkish: باقلوا) is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and much of central and southwest Asia.
Source - wikipedia



Here is the recipe. Adapted from one of the cook books in my book shelf and web.

Ingredients:

1 cup roasted walnuts
1 cup blanched almonds
1/2 cup roasted pistachos
1/2 cup pecans (I used pecans because my daughter loves.)
2/3 cup sugar
1/2 tsp cinnamon powder
1/2 tsp clove powder
1 tsp rose water mixed in 3 tbsp of water -Rose water mix
Phyllo dough pastry sheets (30 sheets)
8 ounces of clarified butter/ghee (You can even use melted butter)

Syrup:

1 1/4 cup honey
1 1/4 cup sugar
1 1/4 cup water
1 cinnamon stick
orange/lemon rind (optional)
1 tsp rose water


Procedure:
Thaw phyllo as per the instructions in the box.
Preheat oven at 350 degrees F
In a food processor pulse all the nuts along with sugar and spices until finely chopped. Do not make it like powder.
Divide the nut mixture evenly in two bowls so it will be easy to distribute the mixture in pans.
Trim the phyllo to fit the bottom of the 8*8 metal pan. Brush the pan with clarified butter and lay one sheet of phyllo and brush butter. Repeat this step 9 more times for a total of 10 sheets. Top with the 1/3 of nut mixture(1 bowl) spray rose water mix using spray bottle or brush. Layer 6 more sheets of phyllo brushing each layer with butter. Top with 1/3 of the nut mixture and spray rose water mix. Layer 6 more sheets of phyllo brushing each layer with butter. now the final layer with 8 more sheets of phyllo.
(Note: same steps should be repeated for both the pans)




Brush each layer with butter generously. Carefully cut into 20 square pieces and bake for 30 - 35 mts untill golden brown.


Syrup:

Combine water, honey, sugar, cinnamon and orange rind in a sauce pan on medium heat. Stirring occasionally boil for 10 to 12 mts.

Once baklava is at room temperature pour hot syrup evenly over the top of baklava and keep it aside for 4 to 5 hours.



Mouth watering baklava is ready to be served.