Traditional Baklava Recipe Recipe

BAKLAVA

BY ABDUL RAHMAN HALLAB & SONS
Serves 10 (30 pieces) | Prep/cooking 120 mins
INGREDIENTS
  • 40 sheets of filo dough (450g)
  • 450g cashews, pistachios, walnuts, peanuts or pine
  • 280g animal ghee
  • 1 cup sugar syrup
PREPARATION

1. Place a sheet of filo dough pastry into the pan and repeat the process until it is 20 sheets thick.

2. Sprinkle a rich layer of nuts (cashews, pistachios, walnuts, peanuts or pine) and cover it with additional 20 sheets of filo dough pastry.

3. Cut into equal sized squares using a sharp knife and pour the melted ghee over the baklava.

4. Bake at 180°C for 40-45 minutes or until lightly golden brown, and edges appear slightly crisp.

5. Spoon the syrup over the hot baklava and let cool for couple of hours.

Tip: For best results, let baklava sit overnight at room temperature for the syrup to penetrate and soften the layers.

 

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