How To Make Best Baklava Recipe
Here you have how to make the best baklava recipe at home. It’s a dessert of layered crisp and golden filo pastry. It’s crispy, flaky, and tender.
Ingredients
- Filo pastry,
- 400 g ghee
FILLING MIXTURE ( HASHWEH)
- 350 g walnut
- 2 tablespon sugar
- 1 teaspoon cinnamon
- 2 tablespoon rose water
SYRUP
- 3 cups sugar
- 2¼ cups water
- 2 teaspoon lemon juice
Instructions
- Starting with making the syrup: Over high heat, add sugar and water. Stir for 1 minute and bring to a boil. Once boiling leave it to boil for 7-8 minutes on low heat then add lemon juice, continuously stirring for 1 minute then turn off the heat. Set aside to cool.
- FILLING MIXTURE (HASHWEH): Chop walnuts into small pieces. Add chopped walnuts in a bowl then add sugar and rose water. Mix with hands until mixture holds together but can still crumble.
- Brush the baking tray with ghee( very important to use ghee). Place 12 filo sheets into baking pan one at a time, brushing each sheet with ghee once it’s in the pan before adding the next (place phyllo sheet into pan, brush the top with ghee, place next phyllo sheet in a pan, ghee the top)
- Spray 2 teaspoons of sugar on the top of the pastry then add the hashweh( walnut mixture) and spray 2 teaspoons sugar on the top and then cover with another 12 layers of filo dough brushing each sheet with ghee. Tuck edges in using your fingers.
- Cut into the desired shape and cover with warm ghee.
- Place into a preheated oven of 175C lower than mid-shelf. Bake for 20 minutes and then turn the tray around. Bake for another 30-40minutes.
- Once baklava is baked, take it out of the oven and drain excess ghee immediately. Lightly coat in cold sugar syrup. Allow baklawa to completely cool at room temperature for at least 2-3 hours before re-cutting and serving.
Notes
- You can add 2 teaspoons of rose water to the syrup if you would like.
- Pour the cold syrup onto hot baklava.
- leave the syrup to cool completely before pouring on baklava.