Good to serve for parties and get-togethers.
Do try it out.
Ingredients
35 sheets of filo dough (Cut as
per the baking tray size) thawed by package instructions
1/2 cups salted butter, melted
1cup walnuts
1 cup Pistachio
2 tsp Cinnamon Powder
1/2 cup granulated white sugar
2 Tbsp lemon juice
1/2 cup water (remove 1 tbsp
water)
1/4 cup honey
Chocolate sauce & chopped
walnuts, Pistachio for garnish
Procedure
Pulse walnuts and Pistachio in a
food processor or mixer until coarsely ground/ finely chopped. Add 2 tsp
cinnamon powder to the coarsely ground nuts and set them aside.
Take a deep bottom pan, add
water, honey, lemon juice, and sugar to it and let it cook on low flame. Let it
boil and sugar should melt completely. Once it reduces in quantity a little
(lessened by 1/4th quantity you started with) then switch off the gas and let
it cool down.
Place filo pastry sheets into the
baking pan one at a time, brushing each sheet with butter once it's in the pan
before adding the next. Keep remaining filo pastry sheets covered with a semi
damp towel at all times. Spread about 4 tbsp of the nut mixture over these filo
sheets.
Add 5 buttered sheets of filo
pastry, then another layer of nuts. Repeat 3 times. Finish off with 10 layers
of buttered filo sheets at the end. Brush the very top with butter.
Cut pastry into wide strips
(Straight cut), then cut diagonally to form diamond shapes. Bake at 180 degrees
Celcius for 20-30minutes hour until the top turns golden brown.
Remove from oven and immediately
spoon cooled syrup evenly over the hot baklava .you'll hear it sizzle.
Let the baklava cool completely,
uncovered, and at room temp. For best results, let baklava sit for 4-6 hours or
overnight at room temperature for the syrup to penetrate and soften the layers.
Garnish baklava with coarsely
ground nuts and drizzle with chocolate sauce.
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