Baklava: A Traditional Arabic Sweet Treat

Baklava is a delicious Arabic treat that is adored for its layers of sweet honey syrup, rich nut filling, and flaky dough. This classic dessert perfectly captures the creativity of Middle Eastern cooking and is ideal for celebrations or as a decadent treat.

Ingredients
For the Baklava:
500g phyllo dough, thawed
250g unsalted butter, melted
300g walnuts, finely chopped
200g pistachios, finely chopped
100g almonds, finely chopped
2 tsp ground cinnamon

Required Utensils
baking pan (9 x 13 in.)
Pastry brush (for layer buttering)
A sharp knife to cut baklava
A saucepan (used to make syrup)
Bowls for mixing (for preparing nuts and syrup)
Measurement spoons and cups

Preparation Time
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes

Directions
Get the nut filling ready:
In a mixing bowl, mix together the ground cinnamon, almonds, pistachios, and walnuts. Put aside.

Put the Baklava together:
Set the oven temperature to 180°C (350°F).
Melt some butter and brush it onto a baking dish. Brush one sheet of phyllo dough with butter and place it in the dish. Continue until you have five or six layers.
Cover the phyllo with a thin layer of the nut mixture.
Put another sheet of phyllo on top, butter it, and continue layering the phyllo and nuts until all of them are utilised, completing with six layers of phyllo.
Cut the baklava into square or diamond shapes using a sharp knife.
Evenly cover with the remaining melted butter.

Baklava should be baked:

For 35 to 40 minutes, or until golden and crisp, in a preheated oven.

Prepare the syrup by combining sugar, water, and honey in a pot while the baklava bakes. Reduce heat, bring to a boil, and simmer for ten minutes.
If used, stir with orange blossom water and lemon juice. Allow the syrup to cool a little.

Add the Syrup:

As soon as the baklava is taken out of the oven, evenly cover it with the heated syrup. Soak it overnight or for at least four hours.

Nutritional Information (per piece)
Calories: 220
Protein: 3g
Carbohydrates: 25g
Fat: 12g
Fiber: 2g
Sodium: 40mg

Chef's Advice
Use a good knife, such as those sold at Sharp Blades, for accurate cutting and a polished appearance. Clean cuts through the delicate layers without ripping the pastry are guaranteed with a sharp blade.