Description
Delicious traditional Middle Eastern pastry, a real crowd-leaser!
Ingredients
Scale
- 17.6 oz (500 g) filo pastry
- 24.6 oz (700 g) hazelnuts, one part finely ground, one part finely chopped
- 7 oz (200 g) butter
- 17.6 oz (500 g) sugar
- 3 1/3 cup (800 ml) water
- 1 lemon
Instructions
- First, make the syrup: combine sugar with water and juice of one lemon. Cook on medium heat until it boils. Then cook for five more minutes. Remove from heat and let cool completely.
- Preheat oven to 356F (180C).
- Cut filo sheets into the size of the pan you’re using. These quantities are for 13.65 x 7.8 inch (35 x 20 cm) pan.
- Melt butter. Brush the pan with melted butter and place one filo sheet. Brush it with butter and cover with another filo sheet. Sprinkle with walnuts. Cover with filo sheet, brush with butter and cover with another filo sheet. Walnuts again. Alternate these layers until you use all the material. So, you will have two filo sheets brushed with butter and one layer of nuts, alternating. You have to finish it with two filo sheets on top. Brush the top layer with butter and cut into chosen shapes.
- Bake until crispy and nicely golden on top. Pour cold syrup over hot baklava. You can slice lemon and place each slice onto a piece of pastry.
- Cover with aluminium foil and place something heavy (another pan) on top for five minutes. It will straighten the top layer. Remove the weight and foil and refrigerate for 24 hours. Serve.
- Category: Dessert
- Cuisine: Middle Eastern