Yummy Baklava

A Greek, Turkish and middle eastern delight! The first time I had this was at one of my friend’s house in Australia and that is the best Baklava I have had so far. She had prepared it so well!! The next best Baklava was at Sydney Road, Brunswick in Melbourne. A section of the road is full of sweet shops selling middle eastern sweets and you get more than 20 varieties of Baklavas. If you are in Melbourne or happen to be there, check out this place!!
You can make Baklava with only one type of nuts or different combination of nuts.
Prep Time
20-25 Minutes
Cooking Time
30 Minutes
20-25 Pieces
Phyllo Dough
Melted Butter
Chopped Nuts
Ground Cinnamon
½ Pack
½ Cup
1 ½ Cup
1 Tsp.
½ Tsp.
For Syrup
Cinnamon Stick
½ cup
½ cup
¼ cup
1.     Thaw the phyllo dough as per the instructions on the packet.
2.     Process the nuts (walnuts, almonds, pistachios) until small and even. Combine the nuts with sugar and cinnamon powder.
3.     Grease a pan and preheat the oven.
4.     Place the phyllo dough sheet into the pan. With a help of a brush, brush the sheet with melted butter. Follow the same procedure until you layer 6-7 sheets. (Keep brushing each sheet with butter and layering)
5.     Now spread the nuts onto the sheets which are layered.
6.     Layer the top of the nuts with the remaining sheets (6-7 sheets) and follow the same steps.(buttering and layering)
Note: The above recipe provides a single layer of nuts within the phyllo sheets. You can also have multiple layers of nuts spreading. For this, you can continue to spread nut mixture after every 2-3 sheets after step 6. However ensure that top and bottom layers have atleast 6-7 sheets. I have made a thin version of Baklava. J
7.     Cut the sheet with a sharp knife into desired size and diamond or square shape.
8.     Bake the sheets for about 20-25 minutes at 300 F. Bake until light golden.
9.     Meanwhile start making the sugar syrup. Add the contents in the “For Syrup” section into a vessel and boil on low flame for about 8-9 minutes till it slightly thickens.
10.  Once the Baklava has baked, take it out of oven and pour the warm sugar syrup on hot Baklava.
11.  Let Baklava cool and soak up the sugar syrup. Relish the dish!
Note: The sheets are as thin as tissue papers, handle with care. Cover phyllo with a dampened cloth while you work. This is to avoid the phyllo from drying.


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