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Thursday, December 27, 2012


Baklava is a sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with honey. A Greek favorite that makes everyone's mouth water. It is the yummiest and finger-licking sweet that i am up for at any time of the day. With a few ingredients it is easy to make a whole batch at your home. Everything tastes better when it is homemade. And here goes the recipe,

1 (16 oz) package Phyllo dough
4 cups whole raw Walnuts
1/2 cup melted Butter
1 tsp ground Cinnamon
1 1/2 cups Water
1 1/2 cups + 1/4 cup White Sugar
1 1/2 tsp Vanilla extract
3/4 cup Honey
1 tsp Rose water

How to:
  • Thaw the phyllo dough according to the directions on the package.
  • Meanwhile, make the sauce by boiling water and 1 1/2 cups sugar until the sugar is melted. 
  • Reduce the heat, then add vanilla, rose water and honey and simmer for 20 mins until it thickens slightly.
  • Let the sauce sit in the refrigerator until you finish baking.
  • Roast the walnuts on a cookie sheet lined with aluminum foil in a 350 degree oven for 8-10 mins. Let cool and finely chop'em.
  • In a bowl, toss the nuts along with cinnamon and 1/4 cup of sugar and keep it aside.
  • Coat a 9x13 baking pan lightly with butter and set aside.
  • Unroll the thawed phyllo dough and with the nuts and melted butter ready, let's start layering.
  • Place two sheets of dough in the pan, butter thoroughly with a silicone basting brush. Repeat this until you have 8 sheets layered.
  • Now sprinkle 3-4 tbsp of nut mixture on top, place 2 sheets of dough, butter, nuts, layering as you go. Keep aside 8 sheets for the top layer.
  • Once layered, place the pan in the refrigerator for 15 mins. 
  • With a sharp knife, cut the layers deep enough but not all the way through and brush the top with butter.
  • Meanwhile preheat the oven to 325 degrees. Bake for 40 mins, until golden on top.
  • Immediately spoon the cooled syrup all over the hot baklava. 
  • Let cool completely and rest overnight before you serve.
  • Store at room temperature by loosely wrapping with a newspaper.
  • Allowing it to rest for 4-5 days before serving really soaks up the goodness of the syrup.
  • It takes time to get comfortable with phyllo dough. Cover the unwrapped phyllo dough with a plastic wrap and lay a slightly wet paper towel over it to prevent drying.


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