Baklava is a kind of crunchy sweet and rich pastry made with filo pastry and filled with chopped nuts such as: almonds, walnuts, pistachio and hazelnuts and spices like, cinnamon, cardamom and cloves.
In Iran there is drier version of baklava as well that is cooked in diamond- shaped and flavoured with rose water.
Baklava is very popular in Iran, Turkey, Greece, countries around Persian Gulf, Republic Azerbaijan, Armenia and African countries such as: Libya, Tunisia and Algeria.
Filo pastry sheets
4 cups sugar
2 1/2 cups water
150 g unsalted butter, melted
1 tbsp lemon juice
1 tsp cinnamon powder
Chopped nuts (walnuts and almond or pistachio). Add as much nuts as you can, because more and more nuts will make baklava moreeeee tastier 🙂
Preheat the oven to 150C.
For sugar syrup, heat the sugar, water, lemon juice and cinnamon powder in a saucepan. Bring it to a boil and let it heat for 15 minutes. Once its ready let it cool.
Lay one sheet of filo pastry on working table and brush with melted butter. Then, spread the chopped nuts over pastry. Roll it up. Now, squeeze rolled filo as you see in photo.
Place them in a baking tray. Coat all rolled up pastry with melted butter. Put the tray in the preheated oven and allow to bake for about 40-45 minutes. Once baklava is ready, use a sharp knife and cut each filo roll into half. Pour chilled sugar syrup over warm baklava and use some nuts for topping. Let baklava set in sugar syrup for 5-6 hours.
These sticky, nutty and flaky sweets with a cup of tea or coffee will make your day.