My Christmas Baklava

fromTopatoДарт Вейдър4119871
"To make a tasty baklava you need plenty of enthusiasm and even more patience but the result is worth it."
Preparation30 min.
Cooking30 min.
Тotal60 min.
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  • phyllo pastry - 17.5 oz (500 g), fine sheets
  • walnuts - 1 cup (250 g), coarsely ground
  • butter - 1 1/2 cups (375 g), melted
  • syrup
  • water - 3 1/3 cups (800 ml)
  • sugar - 2 1/2 cups (600 g)
  • citric acid - 1/4 tsp, dissolved in 2 tsp water


Preheat the oven to 356°F (180 °C). Prepare a rectangular oven dish, 15 1/2″ (40 cm) x 10 1/4″ (26 cm).

Cut the sheets down the middle to make it easier to arrange them in the oven dish. Melt the butter. Smear each sheet generously with the butter with a brush. Cover each sheet with the next one and continue until you've used up half the sheets.

Sprinkle on walnuts and cover with sheets again. Sprinkle generously with walnuts again a little bit before you've used up all the sheets. Cover with the final sheets. Cut the whole thing into rhombuses/squares. Heat the remaining butter again and pour it into each of the cuts you've made. Bake at 356°F (180 °C) for 30-35 min.

Leave the baked baklava to cool completely, then cover with foil and leave it to sit for about 2-3 days in a cool area. This way it takes in the aroma of the butter. After the days are up, pour hot syrup with citric acid over it, cover it and leave it in a cool area for another 2 days. Then uncover it, drain away the syrup, if any, boil it again for a few min. and pour it over the baklava once more. Cover the baklava and keep in a cool area.

Source: mom.

Note: The photo of the baklava was taken on the day it was baked and still needs to sit for 2 days. Then I'm going to pour syrup over it and add another photo once it's absolutely ready. The current photo shows how nicely the sheets have separated.

This is one very plain recipe with a wonderful aroma of good butter and walnuts.find similar recipes here

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