Middle_Eastern
Middle Eastern - Desserts and Sweets
Classic Walnut and Cinnamon Baklava
Chef's Menu Description
Layers of crisp golden filo pastry or delicate semolina cake, soaked in aromatic orange blossom honey syrup and crowned with crushed pistachios.
Ingredients
- • 400g phyllo pastry
- • 250g unsalted butter, melted
- • 300g walnuts, finely chopped
- • 2 tbsp sugar
- • 1 tsp ground cinnamon
- • 1 cup sugar
- • 1/2 cup water
- • 1 tbsp lemon juice
- • 1 tbsp rose water
Preparation Steps
1
Phase 1
Boil the sugar, water, and lemon juice into a light syrup; cool fully and stir in the rose water.
2
Phase 2
Brush a baking tray with butter and layer half the phyllo sheets, buttering each one.
3
Phase 3
Spread the walnuts mixed with the sugar and cinnamon evenly over the phyllo.
4
Phase 4
Layer the remaining phyllo sheets, brushing each with butter.
5
Phase 5
Cut into diamond pieces and bake at 180C for about 40 minutes until golden and crisp.
6
Phase 6
Pour the cold syrup over the hot pastry and let it absorb for several hours before serving.