Baklava
Crisp, buttery layers of phyllo filled with walnuts and pistachios, baked until golden and soaked in cold syrup.
- ⏱Time1 hr 30 min
- 📊DifficultyMedium
- 👥Serves20 people
- 🔥Per serving330 kcal
Ingredients for 20 people
- Phyllo pastry1 pack (450 g) phyllo dough
- Walnuts2 cups, coarsely chopped
- Pistachios1 cup, chopped, plus extra to garnish
- Butter250 g, melted
- Sugar2 tbsp for the filling + 2 cups for the syrup
- Cinnamon1/2 tsp
- Water1 cup for the syrup
- Lemon1 tbsp juice
Optional extras
- Orange blossom water1 tbsp for the syrup
- Gheeinstead of butter
Nutrition per serving
- Calories
- 330
- Protein
- 5 g
- Carbs
- 33 g
- Fat
- 21 g
Approximate values; they vary with the exact ingredients you use.
Method
Make the syrup first: simmer 2 cups sugar with 1 cup water over medium heat for 10 minutes from the boil, add the lemon juice and orange blossom water, and let it cool completely.
Preheat the oven to 170°C (340°F) and mix the walnuts and pistachios with 2 tbsp sugar and the cinnamon.
Butter a 30×40 cm tray and layer in half the phyllo sheets, brushing each sheet with butter before adding the next.
Spread the nut mixture evenly over the layer.
Layer the remaining sheets on top the same way, one by one with butter, and pour the rest of the butter over the top.
Cut the baklava into diamonds or squares with a sharp knife all the way to the bottom before baking.
Bake for 45–50 minutes until the top is golden and crisp.
Pour the cold syrup over the hot baklava straight out of the oven, sprinkle with pistachios, and leave for 4 hours before serving.
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