ЁЯзВ рд╕рд╛рдордЧреНрд░реА
- 500 g Phyllo dough sheets(Thawed according to package directions. Keep covered with a damp cloth to prevent drying.)
- 400 g Mixed nuts(A mix of pistachios, walnuts, and almonds is traditional. Finely chopped.)
- 300 g Ghee(Clarified butter. Melted.)
- 500 ml Sugar syrup(Chilled. Can be made ahead by simmering equal parts sugar and water, then adding a squeeze of lemon juice. Let cool completely.)
- 2 tbsp Rose water(For flavoring the nut mixture or syrup.)
- 1 tsp Ground cinnamon(Optional, for the nut filling.)
- 0.5 tsp Ground cloves(Optional, for the nut filling.)
ЁЯСитАНЁЯН│ рдирд┐рд░реНрджреЗрд╢
- 1
Prepare the nut filling: In a bowl, combine the finely chopped mixed nuts with 1 tablespoon of rose water, ground cinnamon, and ground cloves (if using). Mix well until fragrant. Set aside.
тП▒я╕П 10 minutes - 2
Prepare the baking dish: Brush the bottom and sides of a rectangular baking dish (approximately 9x13 inches or similar) generously with melted ghee.
тП▒я╕П 5 minutes - 3
Layer the phyllo: Carefully unroll the thawed phyllo dough. Place one sheet into the prepared dish, brushing it lightly with ghee. Continue layering, brushing each sheet with ghee, until you have about 8-10 layers. Ensure the edges are tucked in neatly.
тП▒я╕П 15 minutes - 4
Add the nut filling: Evenly spread the prepared nut mixture over the phyllo layers. Press down gently to compact it.
тП▒я╕П 5 minutes - 5
Top with more phyllo: Continue layering phyllo sheets on top of the nuts, brushing each sheet with ghee, until you have used another 8-10 layers. Ensure the top layer is well-brushed with ghee for a golden finish.
тП▒я╕П 10 minutes - 6
Score the baklava: Using a sharp knife, carefully cut the baklava into diamond shapes. Cut all the way through to the bottom layer. This allows the syrup to penetrate later.
тП▒я╕П 5 minutes - 7
Bake the baklava: Preheat your oven to 180┬░C (350┬░F). Bake for 40-45 minutes, or until the top is a deep golden brown and the edges are crisp. You should hear a gentle crackling sound as it bakes.
тП▒я╕П 40-45 minutes - 8
Syrup and serve: Immediately after removing the hot baklava from the oven, pour the chilled sugar syrup evenly over the entire surface. You should hear a satisfying sizzle. If using, stir the remaining 1 tablespoon of rose water into the syrup before pouring. Let the baklava cool completely to room temperature (at least 2-3 hours) to allow the syrup to soak in.
тП▒я╕П 2-3 hours (cooling)
ЁЯТб рдкреЗрд╢реЗрд╡рд░ рд╕реБрдЭрд╛рд╡
- тЬУThe key to crispy baklava is brushing every single phyllo layer with ghee. Don't be shy!
- тЬУAlways pour cold syrup over hot baklava (or vice versa) for the best texture and absorption. This recipe calls for cold syrup on hot baklava.
- тЬУEnsure your phyllo dough is completely thawed but still moist. If it starts to dry out, cover it with a damp kitchen towel while you work.
- тЬУEgyptian baklava often has a slightly softer texture than Greek versions due to the syrup and nut ratios.
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- Add a handful of chopped dates or dried apricots to the nut filling for extra sweetness and texture.
- Substitute half of the sugar syrup with good quality honey for a different flavor profile.
- Experiment with different nut combinations like pistachios and walnuts, or add a pinch of cardamom to the filling.
