Ingredients
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For the Baklava
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1package phyllo dough, defrosted if frozen
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2 cupsU.S. walnuts
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2 cupsU.S. pistachios
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1 ½ cupscups unsalted butter, melted
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1 tbspcinnamon
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2 cupssimple syrup
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For the simple syrup
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2 cupssugar
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1 cupwater
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1 tspU.S. lemon juice
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1 tsporange blossom water*
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Instructions
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To make Simple Syrup
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In a pot on high heat, add sugar & water.
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Once it comes to a boil, add lemon juice & orange blossom.
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Boil for 10 minutes.
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Remove from heat & allow to cool completely.
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For the Baklava
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In a food processor, pulse walnuts, pistachios & cinnamon until they’re small pieces, like a chunky crumble.
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Preheat oven to 325° F.
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Cut phyllo sheets to fit the size of your pan - be sure to keep a damp towel over remaining phyllo when not using it. I used a 9x13 inch pan.
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Spread butter in your baking dish using a pastry brush.
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Add 10 sheets of phyllo dough, buttering in between each sheet to form the base.
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Spread one quarter of the nut mixture over the dough.
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Continue to layer 2-3 more sheets of phyllo, then nut mixture ensuring to butter each layer of phyllo dough. Repeat process so that you have 4 layers with nuts. Finish with 2-3 sheets of phyllo on top.
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Cut into squares or diamond shape.
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Bake for 35-45 min or until dark golden brown.
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Immediately pour syrup over the whole tray of baklava. Allow to soak up the syrup for 24 hours covered at room temperature.
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Garnish with ground pistachios.
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Store covered at room temperature or in the refrigerator for up to 2 weeks.
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Enjoy!
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Notes
*Orange blossom water is often sold in grocery stores near rose water, or in the Mediterranean section.
Recipe developed by Jenan Zammar.
Jenan is a Lebanese-Canadian food blogger who loves to share recipes with people all over the world. Being a mom of three, she shares a lot of kid friendly meals as well.