Havuc Baklava Recipe

Combine water and sugar in a small saucepan and bring to a boil over medium-high heat, stirring until sugar dissolves.

Reduce heat and simmer gently for 8–10 minutes until slightly thickened. Remove from heat.

Stir in honey and lemon juice. Let cool to room temperature. If using, add orange blossom or rose water after syrup cools.

If using fresh carrots, grate very finely and squeeze out excess moisture so filling won't be wet. Pat dry with paper towel.

In a bowl combine chopped pistachios, sugar, cinnamon and the grated carrot. Mix until evenly combined. Set aside.

Preheat oven to 350°F (175°C). Brush a baking sheet (or an 11x7-inch pan) lightly with some of the melted butter and sprinkle with semolina or cornmeal to prevent sticking.

Combine melted butter and vegetable oil in a bowl and keep warm. Lay one sheet of phyllo on a clean work surface and very lightly brush the entire sheet with the butter mixture.

Fold the buttered phyllo sheet lengthwise into a strip about 3–4 inches wide (this width will determine the size of triangles). Keep remaining phyllo sheets covered with a damp towel so they do not dry out.

Place about 1–2 tablespoons of the pistachio filling along one short end of the folded strip, leaving a small margin at the edge.

Fold the corner of the strip over the filling to form a triangle. Continue folding the strip in triangle folds (like folding a flag) so each fold creates a triangular pocket, enclosing the filling. When you reach the end of the strip, brush the remaining edge with butter and press to seal.

Repeat the folding and filling process with remaining phyllo sheets and filling until you have about 12 triangle parcels. Place each triangle seam-side down on the prepared baking sheet about 1/2 inch apart.

Brush the tops and sides of all triangles generously with the remaining butter mixture. Sprinkle lightly with finely ground pistachios if desired.

Bake in the preheated oven for 20–25 minutes, or until pastry is golden brown and crisp. Rotate the pan halfway through baking for even color.

Remove baklava from oven and immediately spoon or pour the cooled syrup evenly over the hot triangles, making sure each piece gets syrup. Allow to absorb and cool to room temperature, at least 1–2 hours.

Once cooled and syrup is absorbed, garnish with additional ground pistachios and serve. Store covered at room temperature for up to 3 days (syrup will keep pastries moist).