Baklava is a Mediterranean pastry made with walnuts, almonds, cinnamon and cloves. Its so yummy that you won't realize how soon the whole tray gets vanished :)
Here is the easy recipe-
For Filling & Dough:
1 package Phyllo Sheets (about 20-21 sheets) (You get that in the freezer section of Grocery Stores)
1 cup Walnuts
1 cup Almonds
4 tbsp sugar (Filling shouldn't be too sweet)
1 tsp Cinnamon Powder
1 1/2 sticks of melted butter
1-2 cups Water
1/2 cup Honey
1 cup Sugar
1 tbsp Lemon Juice
Couple sticks of Cinnamon
To make the syrup:
Combine the sugar, honey, water, lemon juice, cinnamon sticks, lemon zest, cloves and cardamom in a medium saucepan. Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar has dissolved. Reduce the heat to medium-low and cook until the syrup is slightly thickened, about 10 minutes.
Filling and Dough:
-Remove the cinnamon sticks and lemon zest and set syrup aside to cool.
-Finely chop the nuts and In a medium mixing bowl, combine the nuts, cinnamon, and sugar and stir well to combine.
-Melt the butter over low heat in a small saucepan.
-Using a pastry brush, lightly coat a 13 by 9-inch or 15 by 10-inch baking dish with some of the melted butter.
-Open the package of thawed phyllo and lay the thin sheets on a clean work surface. ( Read Thawing process on the box and do it accordingly)
- Make sure your phyllo sheets should be of the size of the baking tray. If its longer, measure and cut it to the size of the tray. Discard any scraps. Cover the sheets with a piece of plastic wrap and a lightly damp kitchen towel, as the sheets of phyllo dry out very quickly if left uncovered.
-Position rack in center of oven and preheat the oven to 350 degrees F.
-Place 1 of the sheets of phyllo in the bottom of the buttered baking dish and lightly brush with some of the melted butter. Repeat this procedure with 6 more sheets of phyllo, for a total of 7 layers. Measure about 1/2 cup of the nut mixture and spread the nut mixture evenly over the buttered phyllo sheets. Repeat with 7 more sheets of phyllo, buttering each layer as before, and top these sheets with the remaining 1/2 cup of the nut mixture. Layer any remaining sheets of phyllo on top, buttering between each layer, until all of the phyllo sheets have been used. Butter the top of the last sheet too.
-Use a sharp knife to make 3 -4 cuts lengthwise through the layered phyllo at 1 1/2 inch intervals. Then cut horizontally or diagonally across the strips at 1 1/2-inch intervals to form square or diamond shapes.
-Bake the baklava until golden brown, about 40 minutes.
Using oven mitts or pot holders, remove the baklava from the oven .Using a ladle or small measuring cup, slowly drizzle the cooled syrup over the warm baklava. Allow to stand several hours before serving.
(Make sure Baklava is hot and syrup is completely cooled down before you pour it onto it)