Wednesday, 1 October 2014



This recipe will make 18-20 pieces of Baklavas.

Phyllo pastry                     -6 sheets
Clarified butter                  -1/2 cup
Almond                             -1/2 cup Very Thinly flaked
Walnuts                             -1/2 cup Very Thinly flaked
Pistachio                            -1/2 cup Very Thinly flaked
Cashewnuts                       -1/2 cup Very Thinly flaked
coconut powder                 -1/4 cup
cardamom powder             -1/2 teaspoon
Sugar                                  -1/3 cup

Sugar                             -3/4 cup
Water                             -1/2 cup
Lemon juice                  -1 teaspoon
sliced pistachios            -1 tablespoon for garnish


For baking I am using 6×6 baking tray.

Preparing Filling:

Combine all the dry ingredients, ground almonds, walnuts, pistachio, coconut, sugar, and cardamom.
Preheat the oven 350 degree F.

Making the Baklava Roll:

Prepare a clean and dry work surface to use the phyllo pastry. Open the phyllo pastry and take 1 sheet out spread over the working surface and fold it making it double in length wise. Lightly brush the butter covering the whole sheet.You will be working with the short side.
Leave about 1/2 inch of sheet across the short side and put 2 tablespoons of the filling from edge to edge evenly. Roll it twice and brush lightly with butter, only on the rolled part.
Put 1 tablespoons of the filling again from edge to edge evenly. Roll it up carefully, after every roll brush it with butter, and place seam side down in the baking tray.
Repeat the process until you finish rolling all the sheets or until you filling finishes.
The pieces should fit snugly, but avoid to not squash them together.
Take a very sharp knife, cut each roll into 3 equal pieces in length or the size you desire. That will make 18-20 pieces. Lightly brush the butter over each piece.
Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.

Making Syrup:

Boil the sugar and water together until its ½ thread. Add the lemon juice and cardamom powder and turn off the heat. Lemon juice will not let the syrup crystallize.
Carefully pour the hot (but not boiling) syrup evenly over all the baklava pieces. Sprinkle few pieces of the grated/sliced pistachios over baklava for garnishing.
Allow the baklava to cool before serving. Enjoy!

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