Newspaper shape baklava

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
500 g sugar
2 ½ cups water
150 g unsalted butter, melted
1 Tbsp. lemon juice
1 Tsp cinnamon powder (one cinnamon stick)
Chopped nuts (walnuts and pistachio or almond). Put as much nuts as you can, because more and more nuts will make baklava more tasty 🙂



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 allow to simmer for 10 minutes. Turn off the heat and let to cool.
Lay one sheet of filo pastry on working table and brush with melted butter. Then, pinch the filo pastry lengthwise) as you see in the images). Spread chopped nuts on the filo pastry and fold it ( as you see in the image).
Place them in a baking tray. Cut it into small square shapes.  Brush with melted butter. Put the tray in the preheated oven and allow to bake for about 40- 45 minutes. Once baklava is ready, Pour chilled sugar syrup over baklava and some nuts for topping. Let baklava set in sugar syrup for 5-6 hours and serve it.


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