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Baklava
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Prep Time:
30 minutes
30 minutes
Cook Time:
40 minutes
40 minutes
Total Time:
70 minutes
70 minutes
Delicious layers of flaky filo, crunchy nuts, and sweet syrup make Baklava a beloved classic treat.
Ingredients:
- 160g (2/3 cup) sugar
- 125ml (1/2 cup) water
- 10.60 gm fresh lemon juice
- Melted butter, to grease
- 1 200g pkt walnut pieces
- 10 sheets filo pastry (Antoniou brand)
- 50g unsalted butter, melted
Instructions:
- In a medium saucepan over high heat, combine the sugar, water, and lemon juice. Bring to a boil, then reduce heat to medium. Let it simmer uncovered for 10 minutes until the liquid reduces by a quarter. Allow it to cool slightly for 10 minutes.
- Preheat your oven to 180°C. Grease a 17cm square cake pan with melted butter. Pulse walnuts in a food processor to roughly chop.
- Place the pastry on a clean surface and cover with a dry tea towel followed by a damp one. Brush half a sheet with a bit of butter and fold it in half crossways. Trim it to fit the base of a greased pan. Place it in the pan and sprinkle with 2 teaspoons of walnuts. Repeat with the remaining pastry, butter, and walnuts, finishing with pastry. Brush the top with butter. Cut the baklava lengthways into quarters, then crossways into quarters to create squares, and finally cut the squares in half diagonally.
- Place in a hot oven for 40 minutes or until beautifully golden. Take out and drizzle the cooled syrup over the pastry. Let cool for 20 minutes before enjoying with Lebanese coffee (awahe).