Baklava is a delicious rich dessert that is very popular around the Mediterranean, every family and culture has their own traditional way of making it, my Grandmother from generations to generation in her family cut there’s in a star shape for the diamonds. For the syrup, I like mine simple without extra flavours or add ins.
My Grandfather was the master of baklava, everyone came to our house for Bajram not just to visit, but to get some baklava! Wish he could be here to taste mine, as I never got the chance to make it for him…every time I make it I think of him. My Grandmother says mine tastes just like hers, which makes me feel so good<3
You will need 4 cups sugar and 2 and 1/2 cups water, pour all together in large pot and bring to boil, boil for 10-15 mins. Squeeze some lemon juice to stop the process at the end of boiling. *Make this ahead of time, as the syrup needs to be cool at room temp before you pour over baked baklava. *
You need, over 1 lb walnuts, grounded up fills up to a heaping 2 cup pyrex cup, approx 3 and 1/2 cups, 1 stick and 1/2 of unsalted butter, 2 thawed Krinos filo dough
Large round pan or you can use a large rectangular one.
Grease pan and start layering the filo, brush with some melted butter on every 2 layers
Add ground walnuts to every 5 or 6 layers of filo
Keep layering till filo is done
(My moms hand) Cutting the baklava into diamonds, you don’t have to cut them into a star, you can cut them first into straight lines then cut cross ways to make diamonds, or just cut into squares.
Once you cut your baklava butter the top and bake in preheated oven 325 till golden takes about 45-55 mins
Baked and ready for syrup to be poured over the baklava
Just poured the syrup over the hot out of the oven baklava, let rest for 1-2 hours to fully absorb the syrup before serving
You can garnish with ground pistachios if you like
Mmmm yummy baklava
Shared this recipe on marlys-thisandthat.blogspot.ca