Baklava Recipe

Prepare the Nut Filling

1. Grind walnuts, pistachios, and almonds until fine.
2. Mix in sugar and cinnamon powder. Set aside.
3. Grind 2 tbsp pistachios separately for garnishing later.

Make the Syrup

1. In a saucepan, combine water, sugar, rose water, and lemon juice.
2. Bring to a boil, then lower the heat and add honey.
3. Simmer on low for 20 minutes until slightly thick. Set aside to cool.

Assemble the Baklava

1. Preheat oven to 200°C (400°F / Gas Mark 6).
2. Grease the baking tray. Place one filo sheet and brush with melted butter.
3. Repeat layering with 10 sheets, brushing each with butter.
4. Spread half of the nut mixture evenly over the pastry.
5. Add 5 more buttered filo sheets, then spread the remaining nuts.
6. Layer the final 10 sheets, brushing each with butter. Trim edges if necessary.

Bake the Baklava

1. Cut the baklava into desired shapes before baking.
2. Bake for 30–40 minutes until golden and crisp.

Add Syrup and Garnish

1. Pour cooled syrup evenly over hot baklava. Ensure syrup reaches the cuts.
2. Let it cool completely for 4–5 hours.
3. Garnish with ground pistachios and serve.

Tips for Perfect Baklava

• Always use fresh nuts for a richer flavor.
• Brush the butter generously between the filo layers to achieve crispness.
• Use thick syrup for a sweet, moist Baklava that melts in your mouth.

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• Kunafa Recipe – Middle Eastern Cheese Dessert
• Turkish Delight – Authentic Recipe
• Rasmalai Three Milk Cake – Nutty & Moist