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Baklava Recipe

Ingredients

How to make it

  • First you will make a simple syrup by combining the 2 cups of sugar and water in a saucepan. Bring the mixture to a boil and then simmer for 10 minutes. Remove from heat, stir in the orange blossom water and let cool.
  • Preheat oven to 325F. In a food processor, combine all of the nuts and pulse until lightly ground. Add the confectioners’ sugar and cardamom and pulse again to combine.
  • Brush a 9 x 13 inch baking pan with melted butter. Using one sheet of phyllo pastry at a time, (and keeping the rest covered with a damp towel) layer 6 sheets of phyllo into the pan, brushing each one with butter after you lay it down. Pour half of the nut mixture on top of the phyllo and press it down evenly. Continue to layer 6 more sheets of phyllo, brushing with butter between each one. Pour the rest of the nuts on top of the phyllo and repeat the layering process one more time, using up your remaining 6 sheets of phyllo. Pour any leftover butter over the top. Cut the pastry diagonally into small bars using a sharp knife, (it’s easier to do this before the pastry is baked as it is softer at this point).
  • Bake for 20 min and then increase oven temperature to 400F. Bake for 15 more minutes until golden on top.
  • Remove from the oven and drizzle with the orange flower blossom syrup. Let stand about an hour so that the syrup can be soaked up. Remove from the pan and try not to eat them all in one sitting.

Reviews & Comments 3

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  • starofwog 15 years ago
    Did u get this Baklava recipe of the Turkish style of making it..or from other countries?
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  • brilynn 16 years ago
    It's not the same... Traditionally I believe rose water is used in place of the orange blossom water, both can be found bottled, (although not in every grocery store). Both are very flavourful and impart a lot to the dessert. I suppose you could use lemon juice, but the flavour would be quite different.
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  • elly 16 years ago
    Hey what is orange blossom water, is it the same if i use lemon juice instead? I am a huge fan of desserty stuff :)
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The Cook

brilynn Toronto, CA

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