We all love baklava – we know that!
Bakalava is a layered filo pastry filled with chopped nuts and sweetened with sugar syrup. I tried it first time in a Lebanese ๐ฑ๐ง restaurant in Dublin ๐ฎ๐ช and my love tripled for it when I went to Turkey ๐น๐ท where I ate baklava every single day for 5 days and came back with 5kg of baklava – all different types. There was a large variety there ๐
The appearance of baklava is intimidating to make ๐ It seems difficult to make, but let me tell you – it is not! At all. You may find it a bit fragile and delicate to assemble, but not difficult ๐
Filo pastry is very thin and frangible so handle with extreme care.
It has very simple ingredients.
- Filo pastry (can be bought in Ethnic store) ๐ฅฎ
- Desi ghee / clarified butter (can be bough in Ethnic store)
- Chopped walnuts (500 grams)
- Chopped pistachios (100 grams)
- Sugar 1.5 cups
- Water 1 cup ๐ฆ
- Honey to drizzle ๐ฏ
- Lemon juice 3 tbsp ๐
Method
Heat the oven at 180 degrees.
Syrup
On the hob, boil water in a sauce pan and add sugar until it dissolves. When it is boiling add 3 tablespoons of lemon juice and turn off the heat. Allow it to warm down to use later.
I used soft brown sugar, because that it was I had, I believe that gave my baklava a beautiful color.
Layering
Finely chop the nuts. Take a rectangle oven dish. Cut the filo pastry according to the size of the dish. Brush the base of the dish with ghee and put the first pastry layer, continue adding pastry and brushing with ghee until you reach 10th layer. Add the chopped nuts and then start adding another 10 layers of pastry with ghee on top of the nuts.
Baking
Brush the top layer properly with ghee, leaving no dry spots, cut into rectangular pieces and bake in the oven for 20-25 minutes or until the top is rich golden.
Take out of the oven and allow to cool down a bit then add warm sugar syrup. Sprinkle chopped nuts on top and drizzle with honey to create a shine โจ
I recommend leaving it overnight at room temperature ๐
Even though the look was beautiful and just perfect, I was still a bit skeptical about the whole thing because I could not believe it was so simple to make. I had used brown sugar and so wasn’t too sure about that either… but when I tasted it and served it to my family and friends, we just loved it and I think it was close to perfect (if I say so myself ๐)
I will try it again next weekend ๐
Do try it and let me know how you find it?
I am sure you will like it โค๏ธ
Thanks for reading.
Trying out new food next weekend for a Christmas brunch, so watch out for that ๐ฎ๐ฏ๐๐จ
Bye ๐ค