Burma Baklava Recipe

In a bowl, combine walnuts, pistachios, and sesame seeds.

Add ground cinnamon, ground cardamom, salt, and powdered sugar; mix until evenly combined.

Preheat the oven to 350°F (175°C).

Melt the butter. Brush a 9x13 inch baking dish with melted butter.

Layer 6–8 sheets of phyllo in the pan, brushing each sheet with butter. Repeat to build the base with a total of 12 sheets as needed.

Sprinkle one-third of the nut mixture over the buttered phyllo. Layer 2–3 more sheets of phyllo and brush with butter. Repeat twice more, finishing with a top layer of 6–8 phyllo sheets.

With a sharp knife, cut the layered dough into diamonds or squares before baking.

Bake for 50–60 minutes, or until the baklava is golden brown and crisp.

While the baklava bakes, prepare the syrup by combining sugar and water in a saucepan. Bring to a boil, then simmer for 5–7 minutes until slightly thickened.

Remove from heat and stir in lemon juice, honey, and rose water (if using). Allow syrup to cool slightly.

As soon as the baklava comes out of the oven, pour the warm syrup slowly over the hot pastry. Let it soak for several hours, ideally overnight.

Garnish with chopped pistachios and sesame seeds before serving.