Easy homemade Baklava recipe

baklava

I know I have not been doing justice to my blog  but I got really busy and was not making many new dishes lately. Well,  here i am again and the credit goes to our potluck lunch that we(a group of friends) have once in a while.  So I had to make dessert this time and I made Baklava  which apparently turned out great. Since everyone liked it and it was damn easy to make, thought my blog deserves a post on this too!

Inspired by Sandra lee’s Baklava Roll-ups, I made these rolls with some variations of my own. Hope you will like it too.

Ingredients

  • Phyllo sheets –  14 (thawed as per the directions on the packet)
  • Melted unsalted Butter – 1 cup (or you can use butter spray)
  • Pistachio – to garnish.
For the filling
  • Walnuts-  finely chopped – 1/2 cup
  • Almonds- 1/2 cup finely chopped
  • Sesame seeds- 1/3 cup (roasted and chopped) –  optional
  • Sugar- 1 tablespoon
  • Cardamom powder- 1/2 teaspoon
            (You can use food processor to chop the nuts and sesame seeds)
For the Syrup
  • Water- 1 cup
  • Sugar – 1 Cup
  • Honey- 1 tablespoon
  • Vanilla extract- 1 teaspoon

Method

For the Syrup

  • Boil water and sugar in a pan for about 10 minutes
  • Add honey and boil for 5 more minutes
  • Add vanilla extract and let it cool.

For the Baklava
  • Mix all the ingredients for the filling and keep aside
  • Take two phyllo sheets at a time and lay on a flat surface one on top of the other, make sure to cover the rest of the sheets with damp cloth to prevent drying as they dry out very fast.
  • Brush or spray the butter on the entire surface of the top sheet
  • Spread the filling all over the surface and start rolling from one side.
  • Make sure to keep brushing the butter as much as you can while rolling
  • Grease the baking pan lightly with butter and put the rolls in the pan
  • 14 sheets will make around 7 such roll
  • Bake these for 45 minutes at 350 degrees. Don’t forget to preheat the oven!
  • Keep checking after abt 30 minutes to make sure they are brown and don’t burn
  • Take them out and cut into pieces (you may also consider cutting before baking, i did after baking but I will try cutting it before baking next time)
  • Spread the syrup all over the hot baklava specially into the cuts so that it is absorbed nicely.
  • Garnish with chopped pistachio.
TIPS
  • Serve at room temperature and keep  uncovered, they get soggy if kept covered.
  • Make sure to make sugar syrup before they are baked because you need to put warm or room temperature syrup over hot Baklava.
  • You can use any nuts of your choice for the filling.

Enjoy!

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