Baklava

Baklava is a delicious and sweet pastry that's popular in many Middle Eastern and Mediterranean cuisines. It's made from layers of phyllo dough, chopped nuts, and sweet syrup.

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TOTAL TIME2-3 hours

SERVINGS20-30 people

CALORIES415 kcal

INGREDIENTS

  

For the Baklava:

• 1 cup of roasted and and unsalted coarsely crushed pistachios
• 1 cup of roasted and unsalted finely ground pistachios
• 1/4 a cup of sugar
• A spoonful of rose water
• 1 cup of of gee or melted and pre-boiled gee or unsalted butter 
• 1 package of phyllo dough (13 sheets) at room temperature

For the Shira (Qatar, sherbet).

• 1 cup granulated sugar
• 1/2 cup water
• 1 tsp of blossom water or rose water
• 1 tsp lemon juice

INSTRUCTIONS

 

1. Preheat your oven to 325°F (165°C).
2. In a bowl, mix the pistachios, sugar, and rose water. This will be the nut filling for your baklava.
3. Brush the bottom and sides of a baking tray with melted butter.
4. Place a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process, layering phyllo sheets and brushing each sheet with butter, until you have about 5 sheets layered.
5. Spread a generous layer of the nut mixture over the phyllo layers.
6. Continue layering phyllo sheets and brushing with butter, repeating the process until you've used all the remaining sheets. Remember to brush the top layer with butter as well.
7. Using a sharp knife, carefully cut the baklava into diamond or square shapes. This will make it easier to serve once it's baked.
8. Bake the baklava in the preheated oven for about 45-50 minutes, or until it turns golden brown and crispy.
9. While the baklava is baking, combine the sugar, water, rose water, and lemon juice in a saucepan.
10. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10-15 minutes until it slightly thickens.
11. Once the baklava is done baking, remove it from the oven and immediately pour the warm syrup over the hot pastry. 
12. Make sure to evenly distribute the syrup over the entire surface.
13. Allow the baklava to cool completely at room temperature. This will give it time to absorb the syrup and develop its sweet and sticky texture.
14. Once cooled, you can serve the baklava, either as individually cut pieces or as larger portions.

Baklava can be stored in an airtight container at room temperature for several days. 

The longer it sits, the more the flavors will meld together and the better it will taste. 

Enjoy your homemade baklava!

NUTRITIONAL FACTS

 

Nutritional Information for One Serving (1 piece, assuming 8 servings):

• Calories: Approximately 415 kcal
• Total Fat: Approximately 26g
• Saturated Fat: Approximately 9g
• Cholesterol: Approximately 33mg
• Sodium: Approximately 208mg
• Total Carbohydrates: Approximately 42g
• Dietary Fiber: Approximately 2g
• Sugars: Approximately 26g
• Protein: Approximately 5g

Please keep in mind that these values are only a general approximation and can vary depending on factors such as the size of each piece and the exact ingredients used. Additionally, Baklava is a sweet and rich dessert, so it tends to be high in calories and sugar due to the phyllo dough, butter, and shira. 

Enjoy it in moderation as a delicious treat!

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Baklava