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    You are in: Home / Recipes / Baklava Recipe
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    Baklava. Photo by Axles

    1/1 Photo of Baklava

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    25 mins

    35 mins

    Chef #256507's Note:

    Great tasty arabic baklava

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    Units: US | Metric


    to make the sugar syrup


    1. 1
      To make the sugar syrup:.
    2. 2
      In a pan put the water and sugar and heat until boiling.
    3. 3
      Once it start boiling add the lemon and leave in for another 15 minutes until the syrup start thickening.
    4. 4
      Set a side to cool.
    5. 5
      To make the baklava.
    6. 6
      - Preheat oven.
    7. 7
      - Brush the surface of the baking tray ( square or rectangular shape 24 x40 cm) with oil.
    8. 8
      - Melt the butter or the ghee.
    9. 9
      - Put on layer of dough in the baking tray and brush it with the ghee, repeat 6 times.
    10. 10
      - On the side mix the walnuts with the sugar and the pistachios.
    11. 11
      - spread the walnut mix equally on top of the dough.
    12. 12
      - spread ¼ cup of the ghee on top of the walnuts.
    13. 13
      - put another dough on top of the walnut and brush it with ghee.
    14. 14
      - repeat the last step 12 times.
    15. 15
      - wet your fingers with water and gently wipe the last dough.
    16. 16
      - brush the last dough with ghee generously.
    17. 17
      - cut the baklava into small squares.
    18. 18
      - Put the baklava in the oven.
    19. 19
      - Bake on 325 for about half an hour then on 450 for the last 5-10 minutes until it turns golden and crunchy.
    20. 20
      - Take the baklava out of the oven and immediately pour the cooled sugar syrup on it.
    21. 21
      - Serve at room temperature.

    Ratings & Reviews:

    • on November 13, 2012


      I've never had Baklava. I've never worked with filo dough. I am a food blogger and I am cooking from every country in the world and when I googled Jordanian recipes, I found this one. It looked straightforward enough, and I had the filo dough already in my freezer, so I thought I would give it whirl. This is utterly delicious! It's actually pretty easy to do once you get the hang of it and remember to keep the dough covered with a damp kitchen towel. I'll admit that there also was a recipe for baklava on the filo dough box, and it was a bit different than this one, so I did make a few adjustments to fit our tastes. I added in 1-1/2 teaspoons of cinnamon and 1/2 teaspoon of ground cardamom into the nut mixture. I also added the zest of the lemon that I juiced into the syrup along with a teaspoon of vanilla because I thought the vanilla would add a warmth to the flavor of the nut mixture that I was looking for. I will use this recipe over and over again because I now have a new favorite dessert. You can view more step by step photos of this recipe on my blog Thanks for a wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2005

      phylo dough is not gluten free. just though you should know

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baklava

    Serving Size: 1 (199 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 866.3
    Calories from Fat 541
    Total Fat 60.1 g
    Saturated Fat 22.5 g
    Cholesterol 81.3 mg
    Sodium 410.1 mg
    Total Carbohydrate 80.1 g
    Dietary Fiber 3.6 g
    Sugars 59.7 g
    Protein 9.3 g

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