PISTACHIO HAZELNUT BAKLAVA
Making Baklava is a long process, but you will find the results of your labors rich and rewarding with this wonderful recipe.
Provided by J William Poulson
Categories World Cuisine Recipes European Greek
Time 3h25m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, toss together the pistachio nuts, hazelnuts, 2 teaspoons cinnamon, 1/2 teaspoon ground cloves, and 1/2 cup sugar.
- Unroll thawed phyllo pastry, and cover with a damp towel to prevent drying and cracking. Brush a 10x15-inch jellyroll pan with melted butter using a pastry brush. Lay one sheet of pastry onto the buttered pan, and brush with more butter. Repeat until there are 8 buttered sheets of dough stacked. Sprinkle some of the nut mixture over this layer, then cover with 3 more layers of pastry, each brushed with butter. Sprinkle more of the nut mixture, then 3 layers of buttered pastry. Repeat this pattern until the nut mixture is gone, reserving 8 layers of pastry for the top. Each time a layer of pastry is added, it must be brushed with the melted butter.
- Cut the pastry into strips, then into diamonds. Pieces should be somewhat small because they are so sweet. At this point, each piece may be studded with a whole clove. Heat the remaining melted butter until boiling, and drizzle it evenly over the whole pan.
- Bake in the preheated oven until evenly golden, about 1 hour and 15 minutes.
- While the pastry is baking, combine the remaining 3 cups sugar, water, honey, 1 teaspoon cinnamon, and 1/4 teaspoon ground cloves in a large saucepan. Bring to a boil, then simmer over medium heat for 15 minutes. Set aside to cool.
- When the pastry comes out of the oven, immediately pour the syrup evenly over the entire pan. Be careful when pouring; the hot syrup may cause the butter in the pastry to boil up and splatter. Allow baklava to cool to room temperature before serving. Remove whole cloves from pieces before eating.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 20.1 g, Cholesterol 16.3 mg, Fat 10.9 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 72.5 mg, Sugar 12.7 g
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Obichukwuma Akachukwu
[email protected]I wouldn't recommend this recipe. The baklava was dry and bland.
Taufick Al
[email protected]The baklava was good, but it wasn't as good as I was hoping it would be. The filling was a little dry and the phyllo dough was a little tough.
Waqaskhalid idrees Khalid idrees
[email protected]This baklava was a little too sweet for my taste, but it was still good.
Badol Raj
[email protected]I'm not a huge fan of baklava, but this recipe was really good. The filling was moist and flavorful, and the phyllo dough was crispy and flaky.
DZK DANISH
[email protected]This baklava is amazing! I love the combination of pistachios and hazelnuts.
zainali jutt
[email protected]I'm so glad I tried this recipe. It's definitely going to be a new favorite.
Dawood Nimra
[email protected]This is the best baklava I've ever had. The filling is so flavorful and the phyllo dough is perfectly crispy.
Carolina Gracia
[email protected]I've made this baklava several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Chente13- Jasso
[email protected]Yum!
Brett Summers
[email protected]This baklava was a hit at my party! Everyone loved it. I will definitely be making it again.
Zahid Saim
[email protected]The baklava was delicious! The only thing I would change is to use a little less sugar in the syrup. Otherwise, it was perfect.
Nancy Owusu
[email protected]This baklava was easy to make and turned out perfectly. The nuts were roasted to perfection and the phyllo dough was crispy. I will definitely be making this again.
?
[email protected]I'm not usually a fan of baklava, but this recipe changed my mind. The combination of pistachios and hazelnuts was perfect, and the phyllo dough was so delicate and flaky. I will definitely be making this again.
Alex The protogen
[email protected]This baklava was stunning! The pistachio and hazelnut filling was rich and flavorful, and the phyllo dough was crispy and flaky. I loved the contrasting textures. This will definitely be a new go-to dessert for special occasions.