Bukaj Baklava with a Twist

Ingredients

• 1 package of phyllo pastry sheets (375g / 13.2oz) 1 package of phyllo pastry sheets (375g / 13.2oz)
• 200g (1 1/2 cups) pistachios, finely chopped 200g (1 1/2 cups) pistachios, finely chopped
• 200g (1 1/2 cups) walnuts, finely chopped 200g (1 1/2 cups) walnuts, finely chopped
• 200g (1 1/2 cups) almonds, finely chopped 200g (1 1/2 cups) almonds, finely chopped
• 250g (1 1/4 cups) unsalted butter, melted 250g (1 1/4 cups) unsalted butter, melted
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 cup granulated sugar 1 cup granulated sugar
• 1 cup water 1 cup water
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon rose water 1 tablespoon rose water

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 22g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugar: 18g)
• Protein: 7g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the chopped pistachios, walnuts, almonds, and ground cinnamon. Mix well.
3. 3.
   Brush a baking dish with melted butter.
4. 4.
   Place a sheet of phyllo pastry in the baking dish and brush it with melted butter. Repeat this process, layering the phyllo sheets and brushing each layer with butter, until you have used half of the phyllo pastry sheets.
5. 5.
   Spread half of the nut mixture evenly over the layered phyllo sheets.
6. 6.
   Continue layering the remaining phyllo sheets, brushing each layer with butter, and then spread the remaining nut mixture on top.
7. 7.
   Finish layering the remaining phyllo sheets, brushing each layer with butter.
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 the granulated sugar, water, lemon juice, and rose water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
11. 11.
    Once the baklava is out of the oven, immediately pour the hot syrup over the hot baklava, allowing it to soak in.
12. 12.
    Allow the baklava to cool completely before serving.

Treat your ingredients with care...

• Phyllo pastry — Ensure that the phyllo pastry sheets are thawed according to the package instructions before using. Keep the unused sheets covered with a damp cloth to prevent them from drying out.
• Nuts — For the best flavor and texture, finely chop the nuts by hand rather than using a food processor. This will give the baklava a more rustic and satisfying crunch.

Tips & Tricks

• To achieve a crispier baklava, brush each layer of phyllo pastry generously with melted butter.
• Allow the baklava to cool completely before cutting into it. This will help the layers set and prevent them from crumbling.
• For an extra touch of indulgence, serve the baklava with a scoop of vanilla ice cream or a dollop of whipped cream.
• If you prefer a stronger rose flavor, you can increase the amount of rose water in the syrup.
• Store the baklava in an airtight container at room temperature for up to 5 days to maintain its freshness.

Serving advice

Serve the Bukaj Baklava at room temperature or slightly warmed. Garnish with a sprinkle of crushed pistachios for an elegant presentation.

Presentation advice

Arrange the diamond or square-shaped baklava pieces on a serving platter, allowing the layers to be visible. Drizzle any remaining syrup over the top for an enticing glossy finish.