Baklava

A very popular pastry in the Middle East, North Africa, Greece and Turkey.

A lot of people think that making Baklava is a difficult task which requires many hours in the kitchen. Or it is too sweet for their taste. Making Baklava is not difficult and you can always reduce the amount of sugar or butter in the recipe.

Phylo sheets ( warga 0r gulash in some North African countries), are available in many grocery shops all over the world. They are commonly used in the kitchens of North Africa to make Boreek and different kinds of local spring rolls and cheese pies. 

To make a different dessert for your guests, friends or perhaps only for yourself, you will need:

500 g  mixture of finely chopped walnuts, almonds and pistachio nuts

2 tbsp  caster sugar 

1 tbsp ground cinnamon

2 tbsp melted butter (unsalted)

16 sheets filo pastry

2 tbsp olive oil

For the syrup you will need:

1 cup  sugar

1 cup water

4 whole cloves

4 tbsp fresh lemon juice and a few drops of rose water (optional)

Oil base and sides of an ovenproof dish (18 x 28 cm) with the olive oil

Preheat oven to 180 C ( 350 F)

Mix the almonds and the nuts with spices and sugar. 

Place one sheet of phylo pastry on the working surface and brush it with the melted butter. Fold in half width ways,

place it in the dish and fix the edges to fit properly.

Repeat the same process with another 3 sheets of phylo pastry

Sprinkle one third of the nuts mixture over pastry

Continue filling the dish with greased pastry sheets and layers of nuts till all are used. Remember to trim the edges of pastry every time.

Brush the top of your creation with the remaining of the melted butter and oil. Cut the pastry in 4-6 slices but try not to cut the first layer of pastry sheets !

Bake for 25 min.

Combine syrup ingredients in a pan over low heat until the sugar dissolves. Reduce heat and boil for 15 min.

Pour syrup over the pastry and let it cool down.