Ingredients with Measurements:
- 1 package of phyllo dough (16 oz)
- 1 cup of unsalted butter, melted
- 1 cup of granulated sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- 1 teaspoon of rose water
- 1 cup of finely chopped pistachios
- 1 cup of finely chopped walnuts
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Remove from heat and stir in the rose water. Set aside to cool.
3. In a separate bowl, mix together the chopped pistachios and walnuts.
4. Brush the bottom of the baking dish with melted butter.
5. Unwrap the phyllo dough and cut it to fit the size of the baking dish.
6. Layer 5 sheets of phyllo dough in the bottom of the dish, brushing each sheet with melted butter.
7. Sprinkle a layer of the nut mixture over the phyllo dough.
8. Repeat the layers of phyllo dough and nut mixture until all the ingredients are used, ending with a layer of phyllo dough.
9. Brush the top layer of phyllo dough with melted butter.
10. Using a sharp knife, cut the baklava into diamond shapes.
11. Bake for 30-35 minutes or until golden brown.
12. Remove from the oven and pour the cooled syrup over the hot baklava.
13. Let the baklava cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
5. Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 41g
Protein: 7g
Sodium: 120mg
Sugar: 22g
Substitutions for ingredients:
- Almonds or cashews can be substituted for the pistachios and walnuts.
- Orange blossom water can be substituted for the rose water.
Variations:
- Add a layer of shredded coconut to the nut mixture.
- Drizzle melted chocolate over the cooled baklava.
Tips and tricks:
- Make sure the phyllo dough is completely thawed before using.
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Use a sharp knife to cut the baklava to prevent the layers from shifting.
Storage instructions:
Store the baklava in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the baklava in the oven at 350°F for 5-10 minutes or until warm.
Presentation ideas:
Serve the baklava on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with a sprig of fresh mint or a sprinkle of chopped nuts.
Pairings:
Serve the baklava with a cup of Turkish coffee or a glass of sweet tea.
Suggested side dishes:
Serve the baklava with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it with another piece of dough.
- If the baklava is too dry, brush it with a little more melted butter before baking.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the baklava. Store the baklava in an airtight container to prevent contamination.
Food history:
Baklava is a traditional Middle Eastern dessert that dates back to the Ottoman Empire.
Flavor profiles:
The baklava has a sweet and nutty flavor with a hint of rose water.
Serving suggestions:
Serve the baklava as a dessert after a Middle Eastern or Mediterranean meal.
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Region: Turkish