My Mom's Baklava

Name: My Mom's Baklava
Total time: 1800 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 pound phyllo dough; 1/4 cup powdered sugar (about 30 grams); 1/2 cup chopped peanuts (about 70 grams); 1/2 cup shredded coconut (about 40 grams); 1/2 cup raisins (about 75 grams); 1 tablespoon ground cinnamon; 1 teaspoon vanilla extract; 1 cup granulated sugar (about 200 grams); 1 cup water (about 240 ml); Juice of 1/2 lemon

nashwa @_shosho_

مصر

Baklava with the taste and aroma of my mom. The filling is just like the old days—not cream or custard, but my mom's special filling.

nashwa @_shosho_

مصر

Baklava with the taste and aroma of my mom. The filling is just like the old days—not cream or custard, but my mom's special filling.

Saved

Ingredients

30 minutes

Serves 8 servings

1 poundphyllo dough
1/2 cup clarified butter or ghee (about 115 grams)
For the filling:
1/4 cuppowdered sugar (about 30 grams)
1/2 cupchopped peanuts (about 70 grams)
1/2 cupshredded coconut (about 40 grams)
1/2 cupraisins (about 75 grams)
1 tablespoonground cinnamon
1 teaspoonvanilla extract
For the syrup:
1 cupgranulated sugar (about 200 grams)
1 cupwater (about 240 ml)
Juice of 1/2 lemon

Saved

Steps

30 minutes

1

Grease a baking pan with butter and arrange the phyllo dough rolls in it.
2

Prepare the filling: Combine all the filling ingredients in a bowl and mix well.
3

Lay out the phyllo sheets. Brush the first sheet with butter and cut it into long strips.
4

Place a spoonful of filling on each strip of phyllo, roll it up into a finger shape, and arrange in the pan. Repeat until all the filling and dough are used.
5

Brush the tops of the phyllo rolls with butter and bake in a preheated oven at 350°F (180°C) for 20 minutes.
6

Remove from the oven while hot and pour cold syrup over the baklava.
7

For the syrup: In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then simmer until slightly thickened. Let cool before using.

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