By: Atiqa Bhatti Syed
Delightfully easy to make, and amazingly delicious to eat, this rich, nutty, buttery delectable dessert has a slight crisp and crunch to it, while being perfectly moist thanks to the honey syrup it soaks in! I made it with walnuts but baklava can be made with any nuts of your choice. I’ve used pistachios and almonds in the past and its equally scrumptious.
Ingredients for the filling:
4 to 5 cups of chopped walnuts
1 teaspoon ground cinnamon
1/4 cup sugar
Mix all the above ingredients together in a bowl.
For the layers:
1 16 ounce package of phyllo sheets thawed
1 cup melted butter
For the syrup:
1/2 cup sugar
2/3 cup honey
1 cup water
Preheat oven to 350 degrees. Brush a 9X13 baking dish with melted butter. Place two phyllo sheets on the dish, and brush with butter generously. Repeat this process until you have about 8 sheets. Sprinkle 1/3 – 1/2 cups of the walnut mixture over the buttered sheets. Place two sheets of phyllo and brush butter, and again sprinkle nuts and continue layering. The last layer should have about 6 sheets of phyllo (buttered after every 2 sheets as done previously).
With a sharp knife, cut into diamond shapes, or triangles, or squares. Make sure you cut all the way to the bottom through all the layers. Bake for about 30-40 minutes, or until the baklava is a nice golden color, and the phyllo sheets look crisp and cooked. While your baklava is baking, make your syrup by bringing all the ingredients to a boil, and then simmering for 20-25 minutes on very low heat.
When you take the baklava out of the oven, pour the syrup all over the hot baklava and let it cool completely before taking out the pieces on your serving dish.