Crunchy Baklavas (Print Version)
# Ingredients:
01 -
One pack of phyllo dough sheets.
02 -
200 grams of pistachios.
03 -
200 grams of almonds.
04 -
200 grams of walnuts.
05 -
250 grams of salted butter, melted.
06 -
300 grams of sugar.
07 -
3 tablespoons of honey.
08 -
150 milliliters of water.
09 -
Your choice of flavoring (like citrus, rose, cinnamon, vanilla, or orange blossom).
# Instructions:
01 -
Chop the nuts (almonds, walnuts, and pistachios) into pieces. Leave them chunky for extra crunch in your baklava.
02 -
Cut your phyllo sheets so they fit into your baking pan. Brush melted butter onto every layer. Build it up this way: 10 buttered sheets, a layer of nuts, 5 buttered sheets, another nut layer, 5 more buttered sheets again, a final nut layer, and then top it all off with 10 more buttered sheets.
03 -
Slice the baklava into squares or diamonds. Toss it in the oven at 200°C for about 20 minutes or until it turns golden brown.
04 -
Simmer honey, sugar, water, and the flavoring of your choice on the stove for 15–20 minutes. It’s ready when it thickens slightly. Cool it down before using.
05 -
Pour your completely cooled syrup over the freshly baked, hot baklava to soak everything evenly.
06 -
Sprinkle chopped pistachios or almonds on top for extra flair.
# Notes:
01 -
Baklava is a beloved dessert from the Middle East, often enjoyed at parties and festive occasions.
02 -
That perfect bite comes from the contrast between the cold syrup and piping hot baklava.