Baklava- First Iftaar treat at my place!

Baklava (from the Farsi for 'many leaves', a pastry perfected by royal bakers in the sultan's palace in Istanbul, consists of layers of crispy pastry filled with nuts and spices and drenched in a syrup.

It was always a dream dessert to me. Happy that I could make it, specially during Ramadan as it is one of the most popular traditional Middle Eastern desserts during the holy month. Moments worth remembering as it was our first Iftaar dawat for our friends! 

BAKLAVA

Ingredients: 

For Syrup:

1. 2 cups sugar, 1 cup honey or 3 cups sugar

2. Water- 2 cups

3. Cardamom- 1/2 teaspoon

4.  Cinnamon- 2-3 sticks

5. Vanilla essence- 1 or 2 drops, optional (I didn't use it)

6. Lemon juice- 2-3 tablespoons

For Filling:

1. Nuts of your choice- I used Pistachios and Walnuts- 2 cups each (Nuts should cover the surface of the baking tray you are using. 

2. Phyllo Dough- 1 package- 18-20 sheets 

3. Butter- 2 sticks (melted)

Process: 

1. To start with the syrup, stir up all the syrup ingredients and cook over low heat until the sugar dissolves. After 5-6 minutes, stop stirring, bring the heat to medium and wait until it's syrupy (a bit on dense side,but not too thick).

2. Preheat the oven at 350. 

3. Now place a sheet of phyllo dough in your greased pan and lightly brush that with butter. Repeat with 8 more sheets. Make sure you brush the sheets after every two sheets. It's time for the nut mixture now. Many use sugar, but I mixed 1-2 tbsps of the syrup with the chopped roasted nuts and gave it a light stir. Sugar can make crystals so syrup option looked good to me. After you have layered the nuts, now again place the remaining 9 sheets, buttering after every two sheets.  The top layer should have a well coated butter brush.

 

4. By using a sharp knife cut the baklavas in square or barfi shape. Trim any overhanging edges with a scissor. 

5. Now just before baking tap your soak with a little water and tap on the top layer. It will prevent the pastry from drying. First bake for 20 minutes, then put the heat on 300 degrees and bake for another 15 until it's golden. Don't over bake it as the nuts might get burn. 

6. Drizzle the syrup through the hot baklava. Sprinkle the pistachio dust over it. Let is rest for 4 hours in room temperature. Baklavas can be stored in air tight containers up to 1 week. If it dries out while storing, you can make additional syrup for it. 

Note: As Baklava is a very rich dessert, make sure your servings are small. 

Enjoy the royal treat with your family & friends. It was a big hit in my group of friends, I am sure it will work magic for you too!