Arab-style Baklava

Ingredients

Arab-style Baklava differs from its Turkish counterpart in a few ways. Firstly, it incorporates a blend of aromatic spices such as cinnamon, cardamom, and cloves, which add a distinct flavor profile. Additionally, rosewater is used to infuse the syrup, lending a floral note to the dessert. Finally, the choice of nuts may vary, with pistachios being a popular choice in Arab cuisine. We alse have the original recipe for Baklava, so you can check it out.

• 1 package of phyllo pastry sheets (450g / 1lb) 1 package of phyllo pastry sheets (450g / 1lb)
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 300g (2 cups) mixed nuts (such as almonds, walnuts, and pistachios), finely chopped 300g (2 cups) mixed nuts (such as almonds, walnuts, and pistachios), finely chopped
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1 tablespoon rosewater 1 tablespoon rosewater
• 250ml (1 cup) water 250ml (1 cup) water
• 250g (1 1/4 cups) granulated sugar 250g (1 1/4 cups) granulated sugar
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 22g (total), 9g (saturated)
• Carbohydrates: 35g (total), 18g (sugars)
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the mixed nuts, granulated sugar, cinnamon, cardamom, and cloves. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
5. 5.
   Sprinkle half of the nut mixture evenly over the phyllo pastry.
6. 6.
   Layer the remaining phyllo pastry sheets on top, again brushing each sheet with melted butter.
7. 7.
   Sprinkle the remaining nut mixture over the phyllo pastry.
8. 8.
   Using a sharp knife, cut the baklava into diamond or square shapes.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until golden brown.
10. 10.
    While the baklava is baking, prepare the syrup. In a saucepan, combine water, granulated sugar, lemon juice, and rosewater. Bring to a boil, then reduce heat and simmer for 10 minutes.
11. 11.
    Once the baklava is out of the oven, immediately pour the hot syrup over it, ensuring it is evenly distributed.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Keep the pastry sheets covered with a damp cloth while working to prevent them from drying out.
• Rosewater — Use a high-quality rosewater for the best flavor. Adjust the amount according to personal preference, as the flavor can be quite strong.

Tips & Tricks

• To achieve a crispier baklava, brush each layer of phyllo pastry with a thin layer of clarified butter.
• Allow the baklava to cool completely before pouring the syrup over it to ensure it absorbs the syrup evenly.
• For an extra touch of indulgence, sprinkle some crushed pistachios on top of the baklava before baking.

Serving advice

Serve Arab-style Baklava at room temperature or slightly warmed. It pairs wonderfully with a cup of aromatic Arabic coffee or a refreshing glass of mint tea.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a decorative platter, garnished with a sprinkle of powdered sugar and a few rose petals for an elegant touch.