A rich and flaky dessert made with layers of nuts sandwiched between layers of paper thin dough and baked to perfection. After baking, these layers are drenched in sugar syrup to sweeten them. A favorite from the Turkish Ottoman cuisine can be now made in your own kitchen.
Prep Time 30 minutes minutes
Cook Time 55 minutes minutes
Total Time 1 hour hour 25 minutes minutes
1.I line my baking tray with Aluminum foil. This is optional. But it covers up the dark spots on the tray, also reduces the scratches formed when you cut through the baklava.[br]2.The syrup has to completely cool down before pouring on the baked baklava. I make the syrup in the morning and refrigerate it till it is ready to be poured on the baklava. And I make the baklava in the afternoon/ later afternoon. So, the syrup has enough time to cool down.[br]3.Pour the sugar syrup soon after you remove the baklava from the oven. [br]4.You can toast the nuts before chopping them to enhance their flavor.[br]5.Even if the phyllo sheets break when you use them, do not worry. That's the beauty of baklava - it is a flaky layered dessert.[br]6.In traditional baklava, rose water is also an ingredient of the syrup. I personally do not like the rose water flavor, so I omitted it. [br]7.If you do not have a big baking tray, you can trim the sheets using kitchen scissors before layering them on the tray. [br]8.Trimming the edges of the baklava is to give it a neat look, and is only necessary if the phyllo dough sheets do not fit in your baking tray.[br]9.This can be stored in the refrigerator for at least a week.[br]10. If required, you can garnish the pieces with chopped pistachios.