Ultimate Baklava

Ultimate Baklava

1 review, 5 star(s). 100% would make again

Ready in 1 hour

A traditional take on an amazing dessert


250 grams Pistachios; chopped
250 grams Almonds; chopped
80 grams Butter; melted
2 tablespoons Cinnamon
1 1 -- Phyllo dough --
350 grams Butter; melted
10 sheets Phyllo dough
1 1 -- Syrup --
1/4 cup Sugar
0.25 cup Honey
1 cup Water
3 pods Cardamon
4 tbsp Rose water (found in asian or indian markets)
2 tablespoons Orange Blossom water (found in asian or indian mar
2 tablespoons Lemon jucie

Original recipe makes 10 Servings



Combine the nuts, cinnamon in a food processor, pulse 10 times. Remove and add butter, and blossom water, set aside

Melt the 350g butter and brush over the individual sheets of phyllo after 6-8 layer are complete, spoon a small amount of the nut mixture, roll the pastry into a long log , cut into small 2" or 3" pcs.

Combine all the syrup ingredients in a pan and bring to a boil, after 3-4 mins turn off heat and let stand. Be sure to cool syrup completely before pouring on baklava...

***The cooled syrup will keep the pastry crispy, not soggy if warm or hot!

Brush each piece with melted butter. Place the bakava fingers in to the oven for 6-10 mins ~~at; 375? or until golden brown. Remove and let sit for about 10mins.

Pour syrup over baklava in a pan and let sit over night.


A refined take on a classic/historical sweet treat

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A refined take on a classic/historical sweet treat [I posted this recipe.]
Orange_Chef 6y ago

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