Taste of Ammoora Baklawa Recipe
Baklawa is a delicious and indulgent Middle Eastern dessert made with layers of flaky phyllo pastry filled with a sweet and nutty mixture of crushed pistachios. It is generously drizzled with a fragrant syrup.
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Ingredients
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Baklawa Ingredients
Method
Baklawa Preparation
Prepare the Syrup
In a saucepan, combine the sugar, water, vanilla extract, ground cinnamon, and lemon juice. Bring to a boil over medium heat, then reduce to low and let it simmer for about 10 minutes. Remove from heat and let cool.
Prepare the Phyllo
Preheat your oven to 350°F (175°C). Melt the unsalted butter in a small saucepan. Unroll the phyllo pastry and cover it with a damp cloth to keep it from drying out.
Assemble the Baklawa
Grease a 9x13 inch baking dish with some melted butter. Layer 8 sheets of phyllo pastry in the dish, brushing each sheet with melted butter. Spread half of the crushed pistachios over the phyllo. Layer 4 more sheets of phyllo, brushing each with butter. Top with the remaining pistachios, then layer another 8 sheets of phyllo on top, again brushing each with butter.
Bake the Baklawa
Using a sharp knife, cut the baklawa into diamond or square shapes. Bake in the preheated oven for 45-50 minutes until golden brown.
Add the Syrup
Once baked, remove from the oven and immediately pour the cooled syrup evenly over the hot baklawa. Let it soak for a few hours or overnight before serving.
