Follow these steps for perfect results
Vivatta Maida
Salt
Lemon juice
Extra Virgin Olive Oil
Lukewarm Water
Corn flour
Vivatta Maida
Pistachios
chopped & toasted lightly
Badam (Almond)
chopped & toasted lightly
Cashew nuts
chopped & toasted lightly
Cinnamon Powder (Dalchini)
Butter (unsalted)
Sugar
Water
Honey
Cinnamon Stick (Dalchini)
Cloves (Laung)
Cinnamon Powder (Dalchini)
Nutmeg powder
Lemon juice
Lemon zest
Prepare the homemade phyllo sheet: Mix all-purpose flour, salt, olive oil & lemon juice together in a mixing bowl.
Add warm water gradually to flour mixture until it forms smooth dough. Let it stand for at least an hour.
After an hour, divide the dough into two & make about 16 small balls from each & sprinkle some starch mixture over them.
Take one of the balls & roll it out as thin as you can, with the help of a rolling pin until your hand is visible through the sheet. Sprinkle some starch mixture over it and put it aside covering it with a damp towel.
Roll out other balls in the same way and put them on each other sprinkling the starch mixture between their layers. Keep phyllo sheets covered with a damp towel.
Prepare the nuts mixture: Put nuts in a food processor and pulse until they are coarsely grounded. Add sugar and grounded cinnamon to it and mix. Keep aside
Preheat the oven at 180C.
Brush baking tray with butter.
Place 10 phyllo sheets into baking tray one at a time, brushing each sheet with butter.
Spread 1/3 cup of nuts mixture over layered phyllo sheets.
Place 6 layers of phyllo sheets in to baking tray at a time, brushing each sheet with butter gently.
Spread 1/3 cup of nuts mixture and place 6 layers of phyllo sheets applying butter in between the layers.
Spread 1/3 cup of nuts mixture and place the last 10 layers of phyllo sheets applying butter in between layers. Brush top layer with butter gently.
Use a thin & sharp knife to cut it in to square or diamond shape pieces.
Bake in preheated oven at 180C for 10 minutes and then at 170C for 20 minutes and at 140C for 30 minutes. Check with your oven settings since each oven differs in its heating capabilities.
Make honey syrup: Take all the ingredient for honey syrup in a sauce pan & bring it to boil, then let it simmer for 20 – 30 minutes until it gets soft ball consistency.
Take baklava from the oven once done & pour honey syrup over it generously.
Sprinkle some nuts mixture over it. Let it cool for about 30 minutes before serving.
Serve warm or cold.
Expert advice for the best results
Keep phyllo dough covered with a damp cloth to prevent drying.
Use good quality butter for the best flavor.
Adjust the amount of honey syrup to your preference.
Allow the baklava to cool completely before serving for the best texture.
Everything you need to know before you start
20 mins
Can be made 1-2 days in advance
Arrange on a platter and garnish with chopped pistachios.
Serve with Turkish coffee or tea.
Serve as part of a Middle Eastern dessert platter.
A sweet dessert wine complements the baklava's sweetness.
Discover the story behind this recipe
A popular dessert served during celebrations and holidays.
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