Classic Baklava

Ön hazırlık

Malzemeler

Hazırlanışı

Adım adım

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.

   Yaklaşık 15 dk.

3. 3

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

   Aşçının notu: 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).

   Yaklaşık 15 dk.

5. 5

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

   Yaklaşık 5 dk.

6. 6

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

   Yaklaşık 2 dk.

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.

   Aşçının notu: 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.

   Yaklaşık 10 dk.

9. 9

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

   Yaklaşık 1 dk.

10. 10

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

    Yaklaşık 5 dk.

11. 11

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

    Yaklaşık 1 dk.

12. 12

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

    Yaklaşık 5 dk.

13. 13

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

    Yaklaşık 5 dk.

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.

    Yaklaşık 5 dk.

    Aşçının notu: 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.

    Yaklaşık 1 sa.

    Aşçının notu: 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.

    Yaklaşık 2 dk.

    Aşçının notu: 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.

    Yaklaşık 4 sa.

18. 18

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

    Yaklaşık 2 dk.