Baklava 
Baklava
Staying true to our exploration of international cuisine, today we have a pastry of Turkish origin, Baklava, which you can also find (under different names) in many Arab countries, India, and even the Balkan countries.
For those who have been to Turkey, or have simply eaten it at a restaurant here, you'll recognize that it's delicious, although it's not suitable for those who don't have a sweet tooth, as like any good Arab dessert, it's quite sweet. Honestly, once made, it tasted just like the ones we ate by the Galata Bridge in Istanbul, so I invite you to make it; it won't disappoint you. Although it takes some time, it's very easy to make.
Baklava
Staying true to our exploration of international cuisine, today we have a pastry of Turkish origin, Baklava, which you can also find (under different names) in many Arab countries, India, and even the Balkan countries.
For those who have been to Turkey, or have simply eaten it at a restaurant here, you'll recognize that it's delicious, although it's not suitable for those who don't have a sweet tooth, as like any good Arab dessert, it's quite sweet. Honestly, once made, it tasted just like the ones we ate by the Galata Bridge in Istanbul, so I invite you to make it; it won't disappoint you. Although it takes some time, it's very easy to make.
Cooking Instructions
- 1
In a bowl, mix the chopped walnuts and pistachios with the cinnamon and sugar. Set aside.
Take a baking dish or tray with high edges. Brush the inside with melted butter. Lay 2 sheets of phyllo dough on top. Brush them with a little butter. Add a portion of the nut, sugar, and cinnamon mixture.
- 2
Place 2 more sheets of phyllo dough on top and repeat the process until you finish with the ingredients, ending with 2 sheets of phyllo dough brushed with butter.
Score the portions with a spatula. Bake at 350°F (180°C) for 30-45 minutes.
- 3
Syrup:
Boil water, honey, and the orange and lemon peels for 3 minutes. - 4
When the pastry is ready, take it out of the oven and drizzle it with the syrup.
Let it rest for 24 hours and it's ready to eat.
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