This is going to be extra short and simple because if I need to explain to you why baklava is the best dessert ever created, you’re simply not worthy of enjoying it. LET IT BE KNOWN, baklava is not as hard as people make it out to be!
- 1(16 oz) Package of Phyllo Dough
- 3 cups of Pecans, Walnuts, or Pistachios (personally I like to use all 3) - 1 Stick of Butter
- 2 teaspoons of Cinnamon
- 1 cup of Water
- 1 cup of Granulated Sugar
- 1/2 cup of Honey
- 1 tablespoon of Vanilla Extract
*Optional* Orange
1. PRO TIP, I always forget to thaw my phyllo dough- so MAKE SURE you take it out of the freezer and let it sit at room temp for 3 hours (otherwise you’ll be making baklava at 1:30am).
Instructions:
2. Preheat the oven to 350 degrees Fahrenheit.
3. Unroll the phyllo dough and cover with a damp cloth so it stays moist and doesn’t dry out.
4. Either pulse together your nuts or just smash them until you get a crumble consistency, add the cinnamon to the nuts.
5. Melt the stick of butter and use a pastry brush to coat the bottom of your pan generously. Quickly place two sheets of the phyllo dough down and then coat the top of the phyllo dough with butter again (use a pastry brush). Continue this process of adding two sheets and topping with butter an additional 3 times (8 total sheets) to create the “base”.
6. When you have your base created, bush the top with butter and spread out a thin layer of the nut/cinnamon mixture over top.
7. Then place two sheets of phyllo dough on top of the nut mixture and repeat this process until your desired thickness has been reached.
8. Now to make the top, basically you’re just recreated the base. Do the set of placing two sheets and coat with butter a total of 4 times (8 sheets).
9. Brush the top layer of phyllo dough with butter and cut your pastry.
10. You will bake for 50 minutes total!
11. With 15 minutes left, start making the only simple syrup, add 1 cup of water and 1 cup of sugar to a pan and bring to a boil. When it begins to boil, add in your honey and vanilla (for a special ingredient i like to squeeze a little bit of orange into the syrup as well) and let it simmer until the pastry is done cooking.
12. Remove the baklava from the oven and pour the syrup overtop while still warm.
13. Let it cool for a few hour or preferably overnight (I like it chilled) and there you have, the best dessert ever created, enjoy!
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