In case you haven’t tried baklava before, you’re missing out. You can eat just two bites and be completely satisfied. It’s savory and tasty, so you should definitely give it a shot. The layers of phyllo filling include nuts, fruit, and a delicious, fantastic syrup that is tailor-made for this and makes the texture not only crispy and flaky but also pleasant and tender; you won’t be able to eat just one.
This will teach you how to make it, and even if you don’t want to make it for Christmas, it’s a great dessert that you won’t be able to stop thinking about.
Ingredients:
Chopped pecans, half a pound
1/4 cup of finely chopped walnuts
The equivalent of two to three tablespoons of ground cinnamon
Phyllo dough, 1 pound
1-and-a-half cups of melted butter
2 and a half cups of honey
One Tablespoon of Vanilla Extract
One teaspoon of shredded lemon rind
Instructions:
Put the nuts in a basin and stir them around to combine the flavors. Toss in some ground cinnamon and leave the mixture aside once it has been thoroughly mixed.
Prepare a baking dish with butter.
Place two of your phyllo sheets on the bottom, and then pour the melted butter over the top.
Sprinkle another 2.3 tablespoons of the nuts on top, then repeat this process until all of the butter, nuts, and phyllo are gone.
Cover this with a final layer of phyllo dough—ideally, layer No. 6—before serving. Brush the top layer with any residual butter.
Make sure to make around 3–4 slices down the length using a knife that is extremely sharp enough to cut through all of the layers.
The next step is to use the same knife to make diagonal cuts, ensuring that your final product has a perfect diamond form.
Put this in a preheated 350°F oven for at least 45 minutes, or until all of the ingredients are evenly browned and crisp.
While it’s in the oven, heat the honey to almost boiling and stir in the lemon rind and vanilla extract.
The baklava is ready when the honey and lemon zest mixture is taken and spread evenly over the top.
Cover everything with the sauce right away, and let it sit until it’s cool enough to touch. If the slices are slightly stuck, use the same knife you used before to cut them.
