👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F). Grease a 9x13 inch baking pan.

   💡 プロのコツ: Ensure the oven is fully preheated before baking.
2. 2

   In a bowl, combine the chopped walnuts, 100g sugar, cinnamon, and cardamom. Mix well.

   💡 プロのコツ: Chop nuts to a fine consistency, but not a powder.
3. 3

   Carefully unroll the filo dough. Keep it covered with a damp cloth while you work to prevent it from drying out. Lay one sheet of filo in the prepared pan. Brush generously with melted butter. Repeat with 5-7 more sheets, buttering each layer.

   💡 プロのコツ: Work quickly and gently to avoid tearing the delicate filo sheets.
4. 4

   Spread half of the walnut mixture evenly over the buttered filo layers. Top with another 5-7 layers of filo, buttering each sheet as before.

   💡 プロのコツ: Ensure the nut mixture is evenly distributed for consistent flavor.
5. 5

   Spread the remaining walnut mixture over the filo. Finish by layering the remaining filo sheets on top, buttering each one thoroughly. Trim any excess filo hanging over the edges.

   💡 プロのコツ: The top layers should be well-buttered for a golden, crispy finish.
6. 6

   Using a sharp knife, cut the pakhlava into diamond or square shapes, cutting all the way through to the bottom layer. This is best done before baking.

   💡 プロのコツ: A serrated knife can help cut through the layers cleanly.
7. 7

   Bake for 45-50 minutes, or until the top is golden brown and crisp. While the pakhlava is baking, prepare the syrup.

   💡 プロのコツ: Rotate the pan halfway through baking for even browning.
8. 8

   In a small saucepan, combine honey, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat.

   💡 プロのコツ: The lemon juice prevents the syrup from crystallizing.
9. 9

   As soon as the pakhlava comes out of the oven, pour the hot syrup evenly over the hot pastry. Let it cool completely, allowing the syrup to soak in, for at least 4 hours or preferably overnight.

   💡 プロのコツ: Pouring hot syrup over hot pakhlava helps it absorb better.