This is a fusion of Greek and Turkish baklava because I love the honey floral sweetness of Greek baklava but I hate the taste of cooked walnuts and I love pistachios like in the Turkish version. I add almonds for two reasons, I love almonds and to make it less expensive. Let's face it, pistachios are crazy expensive. I use a mixture of pistachios and almonds but you can use any nut or blend of nuts you like. I also use a mixture of honey, 1/2 clover and 1/2 mountain flower. You can use pretty much any honey but make sure it's not a super strong one. You may need only 1 box of phyllo but buy 2 just in case. I learned this the hard way. The box said 16 ounces but there was only 18 sheets so I had to be creative with my trimming and ended up with 34 layers so I adjusted accordingly.
Provided by rigbyblue
Categories Dessert
Time 2h
Yield 24 Pieces, 24 serving(s)
Number Of Ingredients 12
Steps:
- Thaw phyllo dough overnight in the fridge, then bring it up to room temperature by setting it on the counter for 1-2 hours.
- Trim phyllo dough to fit your baking dish so you have approximately 40 sheets. (I use a 9x13) Cover with a damp towel. Make sure you keep the dough covered as you work with each sheet to keep from drying out and become brittle.
- In a saucepan on medium-high heat, combine sugar, honey, lemon juice, cinnamon stick, ground cardamom or pod, orange strips and water. Bring to a boil stirring until sugar is dissolved, then reduce heat and let it simmer for 2-3 minute Remove from heat, let it steep for 10 minutes then strain into a measuring cup or bowl and let syrup cool while preparing baklava.
- Butter a 9x13 pan or any other pan you are using. I clarify my butter for this recipe which is just a personal preference. Melt your butter, let it sit for 5-10 minutes, skim the foam off the top and carefully pour off the clear liquid gold off the milk solids on the bottom. Easy peasy. .
- Chop your nuts either with a knife or by pulsing 10-15 times in a food processor until coarsley ground and put in a bowl. Add the cinnamon and cardamom and stir together. Reserve about 1/4 cup for decorating later.
- Time to start layering and buttering! Depending on your sheet count you need to calculate how many sheets per layer. The number of phyllo versus nut layers are up to you but it's important to have a decent base to hold your nut layers so take that into consideration when calculating.
- For 4 layers of nuts use 1 cup per layer, for 5 layers of nuts use 3/4 cups per layer. Your base should be at least have 8-10 sheets of phyllo. Here's my breakdown for 36-40 sheets of phyllo.
- 8-10 sheets for the base.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 4-5 Sheets.
- Nuts.
- 8-10 Sheets.
- Each phyllo sheet needs to be brushed liberally (but not dripping) with butter in the pan before laying the next sheet on top . (Tip: I drizzle butter all over each sheet then brush. I find it makes it easier).
- Chill the baklava for 30-45 minutes as it will make cutting it much easier. Preheat oven to 325 degrees and have the lowest rack in the middle and the second one 2 rungs above that one.
- Cut your baklava into square or diamond shapes. Some people only score the top but I cut right through.
- Total baking time is 1 hour and 15 minutes. Place you pan on the lowest rack for the first 45 minutes, turning the pan half way through. Move it to the higher rack for the last 30 minutes or until golden brown all over.
- Have your cooling rack and syrup ready because you'll be pouring the syrup the second it comes out of the oven. The cooling rack is important as the air circulation underneath as it cools prevents the bottom from getting soggy.
- Take your baklava out of the oven and immediately drizzle or spoon all the syrup all over the top. You'll hear it sizzle but this is a good thing. Put a little mound of the reserved nuts on each diamond.
- Let it sit for at least 8 hours or overnight so all the syrup soaks inches It can be kept on the counter with a tea towel over it or in an air tight container for about a week, but really.who has a pan of baklava last a week!
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Janelle
[email protected]I can't wait to try this baklava recipe.
Prince Sharif
[email protected]This baklava looks delicious!
The Baron's Party Plays
[email protected]I would love to try this baklava.
Ranahasan Ranahasan
[email protected]This baklava is perfect for a special occasion.
Kosi Obi
[email protected]I'm going to try making this baklava with different nuts next time.
June Boris Villanera
[email protected]This baklava is a great way to use up leftover nuts.
Jawad Messnawi
[email protected]I would definitely make this baklava again.
Vitaliy Bondarenko
[email protected]This baklava was a lot of work to make, but it was definitely worth it.
Snoc
[email protected]The phyllo dough was a bit difficult to work with, but the end result was worth it.
Fresh Cle
[email protected]This baklava was a bit too sweet for my taste, but it was still good.
Qadri Expert
[email protected]I'm not a big fan of baklava, but this recipe changed my mind. The pistachio and almond filling was amazing.
Wahid ullah Hamdard
[email protected]This baklava was easy to make and turned out perfectly. The phyllo dough was crispy and the filling was gooey and flavorful.
Kimsey Parm
[email protected]I made this baklava for a party and it was a huge hit! Everyone loved the combination of nuts and honey.
Fikru Agegn
[email protected]Pistachio and almond baklava is a delicious and elegant dessert that is perfect for special occasions. The combination of nuts, honey, and phyllo dough creates a rich and flavorful treat that is sure to impress your guests.