Baklava | שרה סופרין ברוך SARA SUFRIN
Baklava | שרה סופרין ברוך SARA SUFRIN
Recipe

Baklava

Baklava is a pastry originating from Ottoman cuisine - phyllo sheets sandwiched between layers of ground nuts and seasoned with cinnamon

Baklava is soaked in a rose water syrup, and there are different seasoning variations, such as ground cloves, cardamom and more.

Some serve it as a dessert at the end of the meal, some serve it as a snack alongside coffee or tea, and among the Sephardic Jews it is also customarily added to the “platikos”, the mishloach manot for Purim.

Baklava
Baklava | שרה סופרין ברוך SARA SUFRIN

Ingredients for baklava

  • 1.1 lbs (500 grams) phyllo dough 1 package
  • 7 tablespoons (100 grams) butter + 1/4 + 3 tablespoons oil
  • 1.1 lbs (500 grams) nuts a mix of walnuts, pistachios, and almonds
  • 1/2 teaspoon cinnamon

For the syrup:

  • 3/4 cup (150 grams) brown sugar
  • 3/4 cup (150 grams) honey
  • 1/2 cup water
  • 1 lemon
  • 4-5 drops rosewater

Instructions

  • 1. Several hours before preparation, take the phyllo sheets out of the freezer and keep them in the refrigerator.

  • 2. Heat the oven to 355F (180C) degrees.

  • 3. Put all the nuts in the food processor together with the cinnamon. Grind until the nuts are chopped to the size of fine breadcrumbs.

  • 4. In a bowl, melt the butter with the oil.

  • 5. Take the phyllo sheets out of the refrigerator, fold them in half horizontally, and cut the leaves so that they fit the tray.

  • 6. Brush the pan with the butter and oil mixture.

  • 7. Place one sheet at the bottom of the pan and brush it with the butter and oil mixture. Place and brush another 8 leaves with butter.

  • 8. Sprinkle 1/2 of the nut mixture over the phyllo.

  • 9. Place 7 more cut phyllo sheets on top of the nuts, and again brush between sheets.

  • 10. Sprinkle the remaining half of the nuts on top.

  • 11. Place the remaining phyllo leaves on top and again brush between sheets.

  • 12. Using a sharp knife, cut the baklava into about 40 rhombuses measuring 1½ x 2 inches (4 x 5 cm).

  • 13. Transfer to the oven and bake for about 30 minutes, or until the phyllo sheets are golden.

  • 14. While the baklava is in the oven, prepare the syrup

  • 15. Put the water, sugar, and honey in a small pot.

  • 16. Using a peeler, peel thin strips of the yellow part of the lemon peel, put the strips in the pot, and squeeze in 2 tablespoons of lemon juice. Add the rose water.  

  • 17. Bring to a boil over medium heat, and stir to dissolve the sugar. Cook over medium heat for 3 minutes, until a syrup is obtained.

  • 18. Take the baklava out of the oven, let it cool a little and then pour the hot syrup over it. Preferably let it sit for a night in the fridge. B'teavon (enjoy!)

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