Baklava
Crispy layers of filo pastry with walnuts or pistachios soaked in rose water and honey syrup. Pouring the completely cold syrup over the baklava the moment it comes hot from the oven lets it soak in evenly instead of just sitting on top.
Ingredients
Instructions
Make syrup by boiling sugar and water until slightly thickened, add honey, rose water and lemon. Cool completely.
Mix chopped nuts with cinnamon.
Butter a 30x20cm baking dish, layer 8 sheets filo brushing each with butter.
Spread nut mixture evenly over filo.
Layer remaining filo sheets on top, brushing each with butter.
Cut through all layers into diamonds or squares before baking.
Bake at 170C for 45 minutes until very deep golden.
Pour cold syrup over hot baklava immediately. Rest 4 hours before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.