Egyptian Baklava

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 2

   Prepare the baking dish: Brush the bottom and sides of a rectangular baking dish (approximately 9x13 inches or similar) generously with melted ghee.

   ⏱️ 5 minutes
3. 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.

   ⏱️ 15 minutes
4. 4

   Add the nut filling: Evenly spread the prepared nut mixture over the phyllo layers. Press down gently to compact it.

   ⏱️ 5 minutes
5. 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.

   ⏱️ 10 minutes
6. 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.

   ⏱️ 5 minutes
7. 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.

   ⏱️ 40-45 minutes
8. 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.

   ⏱️ 2-3 hours (cooling)

💡 Pro Tips

• ✓The key to crispy baklava is brushing every single phyllo layer with ghee. Don't be shy!
• ✓Always pour cold syrup over hot baklava (or vice versa) for the best texture and absorption. This recipe calls for cold syrup on hot baklava.
• ✓Ensure 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.
• ✓Egyptian baklava often has a slightly softer texture than Greek versions due to the syrup and nut ratios.

🔄 Variations

• 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.

🥗 Nutrition

Per serving