Baklava bliss balls

Name: Baklava bliss balls
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 cup walnuts; 1 cup almonds, blanched; 1/2 cup sugar; 1 tsp. flower water; 1 cup simple syrup; 6 phyllo pastry; 1 cup ghee/butter, melted

Sarvat Hanif @sarvathanif

Canada

Baklava is a sweet dessert made of layers of flaky phyllo pastry filled with crushed nuts, butter and sweetened with a simple syrup made of sugar, water, and lemon juice..
Making baklava at home may seem like a big undertaking. Trust me; it’s easier than you think.

You’ll find many variations of this beautiful dessert from Middle Eastern baklava, where the simple syrup is scented with rosewater, to Greek baklava with walnuts and a generous sprinkle of cinnamon within. The choice is yours as to which you love to make.

Pistachios or walnuts are the most commonly used nuts. But you don’t have to use just one or the other. I love to use a combination of nuts and plenty of them! The shape is also up to you. Make them in squares, diamond, rolls or into balls as I have done. Just place a ball of the nuts mixture in centre of a square pastry, pleat, brush with ghee/butter and bake.

The texture of crisp, flaky phyllo pastry, the nutty filling and the cold syrup, it is all you want in a dessert. Baklava is the perfect make-ahead dessert because it’s even better the next day!

Sarvat Hanif @sarvathanif

Canada

The texture of crisp, flaky phyllo pastry, the nutty filling and the cold syrup, it is all you want in a dessert. Baklava is the perfect make-ahead dessert because it’s even better the next day!

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Ingredients

30 minutes

4 servings

1 cupwalnuts
1 cupalmonds, blanched
1/2 cupsugar
1 tsp.flower water
1 cupsimple syrup
6phyllo pastry
1 cupghee/butter, melted

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Steps

30 minutes

1

Thaw the phyllo pastry in the fridge.
2

In a food processor add the walnuts and pulse till crumbly. Remove and set aside.
3

In the food processor add the almonds and sugar and pulse till crumbly.
Remove and add to the walnuts.
4

Add flower water and a little syrup, just enough to bind the mixture. Mix well to combine.
5

Form balls and set aside.
6

Preheat oven 375F.
7

Carefully unroll the pastry sheet and cut into squares.
8

Place a single square on work table and brush with ghee/butter. Cover with another square.
9

Place a ball of nuts mixture in the centre and carefully pleat to cover the ball. Place half a walnut on top and place on baking sheet. Complete the remaining balls in similar manner.
10

Brush the pastry balls with ghee/butter and bake 20 to 35 minutes or until the baklava turns golden and. (IMPORTANT…Because ovens vary, be sure to check your baklava half-way through baking).
11

Remove the baklava from the oven; pour the cooled syrup all over the hot baklava. Make sure you distribute the syrup evenly.
12

Let the baklava cool completely, it’s best to leave it for several hours, or at least 1 hour, to allow the flaky phyllo layers to absorb the syrup completely.
Serve.