Turkish Delight Baklava

Ingredients

• 1 package of phyllo pastry sheets (375g / 13.2oz) 1 package of phyllo pastry sheets (375g / 13.2oz)
• 250g (1 cup) unsalted butter, melted 250g (1 cup) unsalted butter, melted
• 300g (10.6oz) mixed nuts (pistachios, walnuts, almonds), finely chopped 300g (10.6oz) mixed nuts (pistachios, walnuts, almonds), finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 cup granulated sugar 1 cup granulated sugar
• 1 cup water 1 cup water
• 1/2 cup honey 1/2 cup honey
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon rosewater 1 teaspoon rosewater

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 8g)
• Carbohydrates: 36g (Sugars: 20g)
• 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 finely chopped nuts with ground cinnamon.
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 by combining sugar, water, honey, lemon juice, and rosewater in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
11. 11.
    Once the baklava is baked, remove it from the oven and immediately pour the hot syrup over the hot baklava.
12. 12.
    Allow the baklava to cool completely and absorb the syrup before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry sheets gently to prevent tearing. Keep them covered with a damp cloth while working to prevent them from drying out.
• Nuts — Ensure the nuts are finely chopped for a consistent texture throughout the baklava.

Tips & Tricks

• For an extra touch of indulgence, sprinkle some crushed pistachios on top of the baklava before baking.
• Allow the baklava to cool completely before cutting into it to ensure clean, neat slices.
• Serve the baklava at room temperature or slightly warmed for the best flavor and texture.
• Store any leftover baklava in an airtight container at room temperature for up to 5 days.
• If you prefer a less sweet baklava, reduce the amount of sugar in the syrup to your taste.

Serving advice

Serve Turkish Delight Baklava as a dessert after a delicious Turkish meal. Accompany it with a cup of Turkish tea or a shot of strong Turkish coffee for an authentic experience.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers and nuts to be visible. Dust the top with a sprinkle of powdered sugar for an elegant touch.