My Baklava

Name: My Baklava
Yield: 18 servings
Ingredients: 450 grams phyllo dough for desserts; 200 grams walnuts; 100 grams almonds; 2 teaspoons cinnamon; 250 grams unsalted butter (I used Kerrygold); 500 grams sugar; 400 ml water; 2 cinnamon sticks; 1 tablespoon corn syrup

Georgia Nikolaidou @gogo16

Άλτενα (Γερμανία)

My Baklava

Georgia Nikolaidou @gogo16

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Ingredients

18 servings

450 gramsphyllo dough for desserts
200 gramswalnuts
100 gramsalmonds
2 teaspoonscinnamon
250 gramsunsalted butter (I used Kerrygold)
Syrup
500 gramssugar
400 mlwater
2cinnamon sticks
1 tablespooncorn syrup

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Steps

1

Toast the walnuts and almonds in the oven for a few minutes until fragrant.
2

Coarsely chop them in a food processor. Add the cinnamon.
3

Next, cut the phyllo sheets to fit the size of your baking dish. (I use a small Pyrex dish.) The sheets should not hang over the edges; they should fit just right.
4

Melt the butter and brush the bottom of the Pyrex dish with it using a pastry brush.
5

Start layering the phyllo sheets in the dish. Brush each sheet with butter, but do not press down; just flick the buttered brush over the sheet.
6

After every five sheets, sprinkle some of the nuts and continue layering.
7

When all the sheets are used, pour the remaining butter over the top and refrigerate for twenty minutes.
8

Score the baklava, but do not cut all the way through. Sprinkle with a little water and bake.
9

Bake for about 40 minutes at 350°F (180°C).
10

Set aside and prepare the syrup.
11

In a saucepan, combine all the syrup ingredients and boil for 7-8 minutes after it starts boiling. Stir only at the beginning until the sugar dissolves.
12

Gradually pour the hot syrup over the still-warm baklava.
13

Enjoy it!