Baklava

Name: Baklava
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 8
Cuisine: Greek
Ingredients: 225 g Phyllo dough; 115 g Unsalted butter, melted; 175 g Walnuts, finely chopped; 50 g Pistachios, finely chopped; 1 tsp Ground cinnamon; 100 g Sugar; 120 ml Water; 85 g Honey; 1 tbsp Lemon juice

Greek

Dessert Difficulty: Medium Servings: 8 Total: 90 min

Ingredients

Phyllo dough 225 g
Unsalted butter, melted 115 g
Walnuts, finely chopped 175 g
Pistachios, finely chopped 50 g
Ground cinnamon 1 tsp
Sugar 100 g
Water 120 ml
Honey 85 g
Lemon juice 1 tbsp

Prep

40 min

Cook

50 min

Instructions

1
Heat the oven to 170C and brush a 20 x 20 cm baking pan with melted butter.
2
Mix the walnuts, pistachios and cinnamon; cut or fold the phyllo sheets to fit the pan and keep them covered with a damp towel.
3
Layer 8 sheets in the pan, brushing each with butter, then scatter half the nuts, add 4 more buttered sheets and the rest of the nuts, and finish with 8 buttered sheets.
4
Cut into 16 diamonds or squares all the way through, then bake for 45-50 minutes until deep golden and crisp.
5
Meanwhile, simmer the sugar, water, honey and lemon juice for 10 minutes until slightly thickened, then let the syrup cool.
6
Pour the cool syrup slowly over the hot baklava as soon as it comes out of the oven.
7
Leave it uncovered at room temperature overnight to absorb the syrup, and serve 2 pieces per person.