1 lb filo
2 sticks unsalted butter
2 cup pistachios, walnuts, or almonds, chopped
3 tbsp sugar

1 1/4 cup sugar
1/2 cup water
1 tbsp lemon juice
1 tbsp orange blossom water (optional, but good!)

How to prepare

Prepare syrup. Dissolve the sugar in water and lemon juice and simmer until thick enough to coat spoon. Add orange blossom water & simmer for another 2 min. Allow to cool, then chill thoroughly in the fridge.
Note: if filo is 24 sheets to the pound, butter every sheet. If 48 sheets to the pound, butter every other sheet.
These directions are for 48 sheets to the pound. Paint a 13 x 9 baking pan with butter. Fit 1/3 of the filo sheets in pan, brushing every other sheet w/ butter. Mix the nuts and sugar together. Sprinkle 1/3 of this mixture over filo. Keep alternating filo and nuts – ending with the filo. Cut diagonally into lozenge shapes with sharp knife. Bake baklava for 30 min. In a 350 oven, then raise heat to 450 and bake for approx. 5 min until puffed and very light golden in color. Remove from oven and immediately pour the chilled syrup over the hot baklava. Leave to cool.

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