Baklava is a delicious dessert being rather representative of Mediterranean sweets. Though the name of dessert is derives from the Arabic, it is widely spread nowadays. There are a lot of versions of it cooked within various culinary cultures. Moreover, its key ingredients (the pastry, nuts and syrup) can differ greatly from region to region. But traditionally the pastry is a paper thin filo, which is soaked with dissolved honey and filled with chopped nuts. It will be appreciated by those who prefer scrumptious oriental sweets being too nectarous and nutritious.
If you are ready to make it right now, you’d better choose the honey of light color with scent of flowers, fresh butter and follow our recipes.
Phyllo Pastry Breakfast Recipes: Baklava with Honey and Wallnut
Flaky pastry consisting of number of thin phyllo layers with tasty rich butter eats short and leaves a lasting impression. That culinary specialty is impregnated with sweet syrup and filled with walnuts broken to pieces. Eat with relish!
- 4 cups walnut
- 1.75 cups sugar
- 1.5 tsp cinnamon
- 28 sheets phyllo (take a 1.5 pound package) it should be thawed if needed
- 1.25 cups melted unsalted butter
- 1 tsp unsalted butter for brushing
- 0.5 cup light honey
First you should preheat your oven reaching 375 degrees F.
Take a blender and grind 1/2 cup of sugar, walnuts, and cinnamon, until they are finely mixed and ground.
Now you need saucepan. Put a cup of water and 1 1/4 cups sugar inside, start heating and bring the mixture just to a boil. Now lower the heat and let it simmer until it is thickened a little bit. The sugar is to be dissolved completely. It will take you maximum 5 minutes. Take away the pan from heat and add honey stirring it in. Now the ready syrup must cool.
Take a round cake pan about 12 inch in diameter and brush butter on it.
Take a phyllo sheet and put it inside a cake pan trimming the remaining fragments. Brush butter and spread the mixture of walnuts and sugar on the top. There must be 7 layers.
The top layer should be also generously brushed with butter.
Now cut the received semifinished product into quarters and then into small brills through all seven layers. Use only a very sharp knife with thin blade.
Put the cake pan into oven and bake the baklava. It should gain deep golden brown color.
Remove from oven and fill it all with syrup prepared beforehand.
It should be completely chilled before eating.
Now you get rich pastry held together with sweet smelling honey. Here we refuse preparing dough but before the cookers were assessed by ability to make a very thin dough. Once it was served in palaces of sultans and offered to landlords. This sophisticated gastronomical masterpiece will satisfy those who have a fine taste in confectionery goods. Bon appetit!