Baklava

 

History Of Baklava 

Ingredients: Recipe

1. Finely chop nuts, such as pistachios and walnuts, with a knife or in a food processor. Process with sugar, cinnamon, and other spices until the mixture is fully combined.
2. Trim a phyllo sheet to fit on the bottom of a lightly greased baking sheet. Brush with melted butter. Repeat this process several more times, lightly brushing with butter between layers. These bottom layers will provide a sturdy base for your baklava.
3. Pour one-third of the nut mixture over the top layer of phyllo. Top that with two more layers of phyllo (don’t forget to brush between layers!). Repeat this process two more times, until the nut mixture is gone.
4. Pop it in the fridge for 10 minutes to make it easier to cut. While your baklava is chilling, combine honey, lemon juice, sugar, and water in a saucepan. Boil then simmer to create a thick syrup. Leave the syrup on the counter so it can cool to room temperature.
5. Cut the chilled baklava in a diamond-shaped pattern and bake according to the recipe.
6. Drizzle the room temperature syrup over the baked baklava, cover with foil, and let the whole thing sit overnight to allow the syrup to penetrate the layer

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