Your experience with the Turkish cuisine is not complete without Baklava. This world-renowned dessert is a must try for all food lovers. Enjoy the crispy and rich pastry filled with chopped nuts and sweetened with honey and syrup.
Ingredients:
1 (16 oz.) phyllo dough package
1 pound chopped pistachio or nuts
1 cup butter
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
1 teaspoon ground cinnamon
Directions:
1. Prepare oven by preheating it to 175 degrees C or 350 degrees F.
2. Grease the bottoms and sides of a 9 x 13 inches pan using butter.
3. Chop the nuts. Add in the cinnamon. Set aside.
4. Unroll the phyllo dough. Fit the whole stack by cutting its sides to fit the pan.
5. Cover the phyllo with a dampened cloth to preserve its moisture.
6. Carefully place two sheets of dough in the pan. Butter thoroughly.
7. Repeat step 6 until you have placed 8 layered sheets.
8. Sprinkle 2 to 3 tablespoons of nuts on top.
9. Then top again with two sheets of dough, butter, and nuts.
10. Then layer again with the dough. The uppermost layer must be about 6 to 8 sheets deep.
11. With a sharp knife, cute the prepared baklava into diamonds or square shapes all the way to the bottom of your pan.
12. Bake for around 50 minutes or until the baklava turns crisp and golden.
13. While baking, you can make the sauce.
14. Boil the sugar and water.
15. When the sugar has melted, add the vanilla and honey. Simmer for 20 minutes.
16. Remove the baklava from the oven.
17. Spoon the sauce over it.
18. Let cool completely before serving.
19. Leave it uncovered to prevent it from getting soggy.
Ingredients:
1 (16 oz.) phyllo dough package
1 pound chopped pistachio or nuts
1 cup butter
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
1 teaspoon ground cinnamon
Directions:
1. Prepare oven by preheating it to 175 degrees C or 350 degrees F.
2. Grease the bottoms and sides of a 9 x 13 inches pan using butter.
3. Chop the nuts. Add in the cinnamon. Set aside.
4. Unroll the phyllo dough. Fit the whole stack by cutting its sides to fit the pan.
5. Cover the phyllo with a dampened cloth to preserve its moisture.
6. Carefully place two sheets of dough in the pan. Butter thoroughly.
7. Repeat step 6 until you have placed 8 layered sheets.
8. Sprinkle 2 to 3 tablespoons of nuts on top.
9. Then top again with two sheets of dough, butter, and nuts.
10. Then layer again with the dough. The uppermost layer must be about 6 to 8 sheets deep.
11. With a sharp knife, cute the prepared baklava into diamonds or square shapes all the way to the bottom of your pan.
12. Bake for around 50 minutes or until the baklava turns crisp and golden.
13. While baking, you can make the sauce.
14. Boil the sugar and water.
15. When the sugar has melted, add the vanilla and honey. Simmer for 20 minutes.
16. Remove the baklava from the oven.
17. Spoon the sauce over it.
18. Let cool completely before serving.
19. Leave it uncovered to prevent it from getting soggy.
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