Classic Baklava

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the syrup first: combine the granulated sugar, water, and lemon slices in a medium saucepan.

2. 2

   Bring the syrup mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, until slightly thickened.

   Ca. 15 min.

3. 3

   Remove the syrup from heat, stir in the lemon juice and honey, then set aside to cool completely.

   Kokkens note: The syrup must be cool when poured over the hot baklava to achieve maximum crispness.

4. 4

   Preheat your oven to 175°C (350°F).

   Ca. 15 min.

5. 5

   In a medium bowl, combine the chopped walnuts, pistachios, granulated sugar, and ground cinnamon for the nut filling.

   Ca. 5 min.

6. 6

   Brush a 9x13 inch (23x33 cm) baking pan generously with melted unsalted butter.

   Ca. 2 min.

7. 7

   Lay one sheet of phyllo dough in the prepared pan, allowing excess to hang over the edges if necessary, and brush lightly with melted butter.

   Kokkens note: Keep unused phyllo covered with a damp cloth to prevent it from drying out.

8. 8

   Repeat with 8-10 more phyllo sheets, brushing each layer with butter, until you have a base of 9-11 buttered layers.

   Ca. 10 min.

9. 9

   Spread about one-third of the nut filling evenly over the phyllo layers.

   Ca. 1 min.

10. 10

    Place 4-5 more phyllo sheets on top of the nuts, brushing each generously with butter.

    Ca. 5 min.

11. 11

    Spread another third of the nut filling over these phyllo layers.

    Ca. 1 min.

12. 12

    Add another 4-5 buttered phyllo sheets, then the remaining nut filling.

    Ca. 5 min.

13. 13

    Top with the remaining phyllo sheets, brushing each one with melted butter. Trim any overhang to fit the pan neatly.

    Ca. 5 min.

14. 14

    Using a sharp knife, score the top layers of baklava into diamond or square shapes, cutting all the way through the top layers but not necessarily to the bottom of the pan.

    Ca. 5 min.

    Kokkens note: Cut before baking to make it easier to slice after baking.

15. 15

    Bake for 50-60 minutes, or until the top is golden brown and crispy.

    Ca. 1 t.

    Kokkens note: If the top browns too quickly, cover loosely with foil.

16. 16

    Immediately upon removing the baklava from the oven, slowly and evenly pour the cooled syrup over the hot pastry.

    Ca. 2 min.

    Kokkens note: The sizzling sound is normal! This is what makes the baklava crisp.

17. 17

    Let the baklava cool completely at room temperature for at least 4 hours, or preferably overnight, allowing the syrup to fully absorb.

    Ca. 4 t.

18. 18

    Once cooled, cut completely through the scored lines and serve.

    Ca. 2 min.