Ingredients:
- Filo pastry sheets - 35 sheets in pan shape
- Butter, melted and cooled - 2 cups
- Crushed or chopped almonds - 2 cups
- Dates, chopped - 1/2 cup
Syrup
- Sugar-1/2 cup
- Honey - 1/4 cup
- Water -1/3 cup
- Lemon peel, shredded - 1/2 lemon
Method:
- Heat all the ingredients for syrup in a bowl, stirring in between to melt sugar
- Once the syrup starts to boil, stop stirring and let it boil for 4-5 minutes and keep it in room temperature to cool
- Preheat oven to 160 degree Celsius
- Butter a baking pan
- Cut 35 sheets of filo pastry dough to the pan shape
- Place a filo sheet in the buttered pan
- Brush the filo sheet with butter and place next sheet on top
- Repeat the procedure till 10 sheets are placed on top of each other with butter brushed in between each sheet
- Brush butter on the 10th sheet and layer with 1/2 cup of almonds
- Again place 5 sheets of filo with butter brushed between each filo sheet
- Layer 1/2 cup of crushed almonds again
- Repeat the same 2 more times with 5 sheets of filo again and almonds
- Top with 10 sheets of filo with butter brushed between each filo sheet
- Finally brush butter in the top layer and bake for 1 hr
- Raise the temperature from 160 to 220 and bake for 15 more minutes or till the top is golden brown
- Take out from the oven and pour cool syrup on the hot baklava. You should be able to hear the sizzling sound.
- Keep the baklava open to cool in the room temperature
- Let the baklava stand for a few hours undisturbed so the syrup penetrates well.
- Garnish with chopped pistachios.
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