Baklava

Adapted from: unknown (lost to time and space in 2006)

Serves: 24-36

Prep time: 60 minutes
Rest time: 2-4 hours (or overnight)
Cook time: 45 minutes

Ingredients:

450 g (1 lb) phyllo dough, thawed

312 g (11 oz) walnuts, finely chopped

142 g (5 oz) almonds, finely chopped

65 g (1/3 cup) sugar

1 tsp ground cinnamon

1/4 tsp ground cloves, slightly heaping

450 g (1 lb) unsalted butter

Syrup:

195 g (1 cup) sugar

240 ml (1 cup) water

140 g (1/2 cup) honey

2 tbsp lemon juice

1 cinnamon stick

2-3 tsp rose water

Tools:

9x13 glass or ceramic baking dish

Pastry brush

Food processor or sharp knife (to chop nuts)

I had a spell of baklava hyper-fixation when I was a young teen. Having no money to my name, I determinedly cajoled one of my parents into helping me make it from scratch. This is one of the very first recipes I can call my own as I scoured the younger years of google for several recipes, taking notes of tweaks and variations. I hand-wrote (in pencil) the recipe prior to baking it the first time, and I still have that copy, flown half-way around the world, with me. And the last laugh is held within the pan of baklava, for it is one of the most expensive desserts I create. 

This baklava is my pride and joy. From its first iterations, it has held its promise of rich juiciness and crisp filo and nuts. I pass the baton to you, dear cooks and critics. Many of you know and love this very recipe. I will happily make it for you again. Should you not want to wait until then, I wish you all the best and a FaceTime call if you need one mid-bake. 

Ingredients:

450 g (1 lb) phyllo dough, thawed

312 g (11 oz) walnuts, finely chopped

142 g (5 oz) almonds, finely chopped

65 g (1/3 cup) sugar

1 tsp ground cinnamon

1/4 tsp ground cloves, slightly heaping

450 g (1 lb) unsalted butter

Syrup:

195 g (1 cup) sugar

240 ml (1 cup) water

140 g (1/2 cup) honey

2 tbsp lemon juice

1 cinnamon stick

2-3 tsp rose water

Directions:

1. Preheat the oven to 177 C / 350 F. Gently roll out the phyllo dough and cover with a slightly damp clean kitchen towel or paper towel. Leave the damp towel on the phyllo as long as possible throughout assembly. 

2. In a medium bowl, mix together the walnuts, almonds, sugar, cinnamon, and cloves. Set aside. 

3. Melt the butter. 

4. To assemble the baklava, gently lay a sheet of phyllo on the bottom of a 9x13 inch baking dish. 

5. Using a pastry brush, brush a thin layer of melted butter on the phyllo. 

6. Repeat steps 4 & 5 for a total of eight layers of phyllo.  

7. Spread out a thin layer of the nut mix (about 1/4 to 1/3 of the total mix) on top of the phyllo layers. 

8. Lay down a sheet of phyllo and gently brush on a thin layer of melted butter. Repeat this once more for a total of two phyllo layers. 

9. Repeat steps 7 & 8 with the nut mix, phyllo, and butter until all the nut mix is used up (total 3-4 nut layers). 

10. Continue the phyllo and brushed butter layers for a total of eight layers of phyllo. 

11. Using a sharp knife, carefully cut through the baklava into 24-36 equal-sized pieces. 

12. Bake the baklava until the top layer is golden brown and edges are crisp (30-35 minutes). 

13. Meanwhile, in a small saucepan bring the sugar, water, honey, lemon juice, and cinnamon stick to a boil and then reduce to a simmer. 

14. Simmer the syrup until sugar is dissolved and it's slightly thickened (7-10 minutes). 

15. Remove the syrup from the heat and allow to cool before removing the cinnamon stick and adding in the rose water. 

16. When the baklava is out of the oven, pour the cooled syrup over the hot baklava. 

17. Allow the baklava to cool and set for 2-4 hours before serving (ideally overnight). Store uncovered at room temperature (breathable coverings okay--no cling wrap).