Baklava is a delicious phyllo pastry popular in Middle Eastern countries. Its supposed origins are Turkish, dating to the Byzantine Empire (or even further), though many cultures claim it for their own. Many Greek and Lebanese restaurants do serve this. Baklava is usually layer with crispy phyllo dough alternate with sugary spiced nut mixture, and the whole thing is then soaked in fragrant sweet syrup made with honey, lemon and cinnamon.
The baklava I made is a bit different from the traditional kind. Instead of the layering kind I made it into rolls and didn’t bath it with sugar syrup or honey. I cut down the amount of sugar in the filling and replace it with some dried apricots. Making this is a bit time consuming and handling the tissue paper-thin phyllo dough can be tricky at times as they break easily. But the end results were all worthwhile. You will be rewarded with exotic, flaky, crunchy, sweet and decadent dessert.If you can get phyllo dough do try this out as I am sure you are going to love it as much as we do.
½ cup toasted almonds
1 cup toasted walnuts
½ cup chopped dried apricots
3 tbsp sugar
1 ½ tsp ground cinnamon
3 tbsp honey
Zest of one orange
Juice of half orange or more
18 sheets of phyllo dough
1 ½ stick/3/4 cup tbsp of melted butter
2. On a dry work surface place 1 sheet of phyllo. Using a pastry brush, lightly cover the entire sheet of phyllo with melted butter. Cover the first sheet with a second sheet of phyllo and brush with melted butter. Continue until there is a stack of 6 sheets of phyllo.
5. Remove the baklava and let it cool on a wire rack before serving.