Ingredients with Measurements:
- 1 package phyllo dough (16 oz)
- 1 cup unsalted butter, melted
- 2 cups finely chopped walnuts
- 1 cup finely chopped pistachios
- 1 cup sugar
- 1 cup water
- 1 tbsp rose water
- 1 cup noghl (sugar-coated almonds)
Special equipment needed:
- 9x13 inch baking dish
- pastry brush
- saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine sugar, water, and rose water. Bring to a boil, then reduce heat and let simmer for 10 minutes. Set aside to cool.
3. In a bowl, mix together the chopped walnuts and pistachios.
4. Unroll the phyllo dough and cut it to fit the size of the baking dish.
5. Brush the bottom of the baking dish with melted butter.
6. Layer 5 sheets of phyllo dough in the baking dish, brushing each layer with melted butter.
7. Sprinkle a layer of the nut mixture over the phyllo dough.
8. Add another layer of phyllo dough, brushing each layer with melted butter.
9. Sprinkle another layer of the nut mixture over the phyllo dough.
10. Add another layer of phyllo dough, brushing each layer with melted butter.
11. Sprinkle the remaining nut mixture over the phyllo dough.
12. Add another layer of phyllo dough, brushing each layer with melted butter.
13. Cut the baklava into diamond shapes.
14. Bake for 45-50 minutes, or until golden brown.
15. Remove from the oven and pour the cooled syrup over the hot baklava.
16. Let the baklava cool completely.
17. Once cooled, insert a noghl into each diamond-shaped piece of baklava.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
5. Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 450
Fat: 27g
Carbohydrates: 47g
Protein: 7g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- You can use almonds or cashews instead of walnuts.
- You can use honey instead of sugar syrup.
- You can use vanilla extract instead of rose water.
Variations:
- You can add cinnamon to the nut mixture for a spicier flavor.
- You can add dried fruit, such as apricots or figs, to the nut mixture for a sweeter flavor.
Tips and tricks:
- Make sure the phyllo dough is completely thawed before using it.
- Keep the phyllo dough covered with a damp towel to prevent it from drying out.
- Use a sharp knife to cut the baklava into diamond shapes.
Storage instructions:
Store the baklava in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the baklava in the oven at 350°F for 10-15 minutes, or until warm.
Presentation ideas:
Serve the baklava on a platter with a dusting of powdered sugar.
Garnishes:
Garnish the baklava with chopped pistachios or rose petals.
Pairings:
Serve the baklava with a cup of Turkish coffee or tea.
Suggested side dishes:
Serve the baklava with fresh fruit, such as sliced oranges or pomegranate seeds.
Troubleshooting advice:
- If the phyllo dough tears, simply patch it up with a piece of another sheet.
- If the baklava is too dry, brush it with more melted butter before baking.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients. Store the baklava properly to prevent foodborne illness.
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-inspired meal.
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Region: Turkish