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Ingredients
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Filling
Pastry
Syrup
Method
Preparation of Filling
- 1
Toast the Nuts
Preheat the oven to 350°F (175°C). Spread the almonds and pistachios on a baking sheet and toast for about 10-12 minutes, or until they are golden brown and fragrant. Let them cool, then chop finely.
- 2
Mix the Filling
In a mixing bowl, combine the chopped almonds, pistachios, sugar, and ground cinnamon. Mix well and set aside.
Preparing Phyllo Dough
- 3
Prepare the Dough
Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. Melt the unsalted butter in a saucepan over low heat.
Assembling Baklava
- 4
- 5
Add the Filling
Spread a portion of the nut mixture evenly over the layered phyllo dough. Roll the dough tightly into a log shape. Repeat the process with the remaining phyllo and filling.
- 6
Cut the Baklava
Place the rolled baklava log on a greased baking sheet. Using a sharp knife, cut the log into bite-sized pieces, making sure to cut through the layers.
Baking
- 7
Bake the Baklava
Preheat your oven to 350°F (175°C). Bake the baklava for 30-35 minutes or until golden brown and crispy.
Preparing Syrup
- 8
Finishing Touches
- 9
Pour the Syrup
Once the baklava is baked, remove it from the oven and immediately pour the syrup evenly over the hot baklava. Allow it to soak for at least 2 hours before serving.
