Baklava

Baklava is a classic Middle Eastern dessert, famous for its crispy layers of dough filled with ground nuts and topped with a sweet syrup. This treat, with roots in Turkish cuisine, has spread to many regions around the world. The filling often includes a mix of walnuts, pistachios, almonds, or hazelnuts, and it’s traditionally drenched in a syrup made from sugar and water. Although the exact origins are unclear, baklava’s delicate, crunchy texture and rich, nutty flavor make it a beloved delicacy.

Ingredients:

For the Dough:

• 17 oz phyllo dough (roughly 1 package)
• 1/4 cup cooking oil

Filling 1:

• 4 large eggs, beaten stiff
• 1 cup powdered sugar
• 1 cup unsalted butter, melted
• 1 cup crushed walnuts
• 1 cup dried grapes (soaked in rum for a few hours)
• 1/2 cup rum
• 1 cup semolina flour (or fine cornmeal)
• 1 tsp baking powder
• 1 tsp vanilla extract

Filling 2:

• 4 large eggs, beaten stiff
• 4 tbsp sugar
• 1 1/2 cups crushed walnuts
• 1 tsp vanilla extract
• Juice of 1 lime

Filling 3:

• 3 large eggs, beaten stiff
• 1 cup sugar
• 1 cup plain yogurt
• 1 1/2 cups finely chopped walnuts

Syrup (Sherbet):

• 2 cups sugar
• 2 1/2 cups water

Instructions:

1. In a bowl, combine all the filling ingredients for your chosen mixture. Set aside.
2. Set your oven to 400°F (200°C). Grease a 12×12-inch baking pan with butter or oil.
3. Unroll the phyllo dough and count out the layers. Lay half of the phyllo sheets in the pan, brushing each layer lightly with oil. Spread your prepared filling evenly over the dough. Top with the remaining phyllo sheets, again brushing each layer with oil. Cut the baklava into 3×3-inch squares using a sharp knife, then cut diagonally to create diamond shapes.
4. Bake for 50 to 60 minutes, or until the top is golden brown and crispy.
5. While the baklava bakes, combine the sugar and water in a small pot. Bring to a boil, then reduce the heat and simmer for about 5 minutes until it thickens slightly.
6. Once the baklava is finished baking, remove from the oven and immediately pour the hot syrup over the cooled baklava. Let it soak and cool completely before serving.