Here for you is a baklava recipe which is a rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the cuisines of the former Ottoman Turkish Empire, and is also found in Central and Southwest Asia
A really wonderful combination of flavours, because it is National Baklava Day I wanted to share this recipe with you that I found on YouTube as it is alway great to follow and watch someone bake something that you are not familiar with
This great recipe has been brought to you by Hilah Cooking on YouTube and on the website hilahcooking.com, thanks for sharing it with us
Here below is an excerpt about this recipe along with the ingredients you will need from the website
In my recipe, I use a combination of walnuts and pistachios but feel free to experiment with yours. Just be sure to use unsalted nuts, and preferably raw, too (though if you wanted to toast them a little first I’m sure that would be delicious, too). I’ve tried recipes using pure honey, heated until thin, as the syrup, but those to me turn out too sticky to be easy to eat. And if there’s one thing I need, it’s for my sweet snacks to be easy as hell to get into my mouth. Flavor your syrup with just the lemon rind or add a few drops of rose or orange flower water for a more Persian style baklava. You can also make this with olive oil instead of melted butter, or use half and half, but I like the sweetness that butter adds.
Making the baklava in a larger pan and doubling the recipe is no more work, either, so if you have a crowd to feed, I recommend that. For just the two of us here, a big pan of baklava is way more than we need so I just make small 8×8 inch batches.
Ingredients
- ½ pound walnuts, almonds or pistachios, or a combination
- 6 tablespoons sugar
- 1 teaspoon cinnamon
- ½ teaspoon lemon zest
- ½ pound phyllo dough, thawed
- ½ cup (1/4 pound) melted butter
- Syrup:
- 1 cup water
- 6 tablespoons sugar (1/4 cup + 2 tablespoons)
- 1 T lemon juice
- 2″ strip lemon rind or orange rind
- 6 tablespoons honey
To check the full written recipe from it’s original source on hilahcooking website please use the next page link below
