This dessert is made with Phyllo/Fillo pastry dough which is derived from the Greek word 'leaf' being 'as thin as a leaf' and it is this paper thin, delicate dough that gives Baklava a delicious crispy taste. This pastry is not as fattening as perceived as I used canola oil instead of butter and had cut down on the sugar in the syrup. In fact it's nutritious considering the wholesome goodness of the nuts, i.e. almonds and walnuts.
Recipe for Baklava
- Pampas Fillo pastry
- 100gm nibbed almonds
- 50 gm walnuts, chopped
- 3 Tbsp sugar
- 1/4 tsp cinnamon powder
- Melted butter/Canola oil ( I used Canola oil)
- Sesame seeds, lightly toasted (optional)
- 1/4 cup sugar, 1/4 cup water, 2 Tbsp lemon juice, some fresh lemon peel
- Prepare the syrup by mixing the sugar with water and lemon peel and cook under low flame. After the sugar has dissolved, discard the lemon peel. Stir in the lemon juice. Set aside to cool.
- Mix the nuts with sugar and cinnamon, set aside.
- Brush a 8.1/2 x 4.1/2 x 3" dish with oil. Score the fillo pastry to the size of the dish, allowing 1/4 inch at both sides.
- Place a sheet of fillo pastry at the bottom of the oiled dish, brush with a thin layer of oil, top with another layer of pastry, brush with oil. Continue this process till there are 6 sheets of pastry.
- Sprinkle on a layer of nuts. Dot some oil on the layer of nuts so that the next sheet of pastry will stick on it.
- Place another sheet of pastry on top of the nuts, brush with oil. Repeat this process, meaning 2 sheets of pastry brushed with oil. (You can choose to use 3 layers, if desired).
- Repeat step (5) and (6) till the nut mixture is all used up.
- The top layer should be 6 layers thick as the bottom, each sheet of pastry being brushed with oil.
- Brush lightly with oil on the surface of the pastry.
- Using a serrated knife, cut lengthwise right through the bottom and then into squares.
- Place on the rack below the middle shelf and bake in a preheated oven @ 180 deg C for 25 mins.
- Remove the baklava from the oven, spoon the syrup over the hot baklava. Sprinkle on some sesame seeds. Let cool for at least 4 hours.