Baklava is a middle east dessert from Mediterranean region. It is a very rich dish made with butter, phyllo dough, sugar and coconut powder.


phyllo dough 6 sheets
butter 1/2 cup
ground almond 1/2 cup
ground pecans 1/2 cup
coconut powder 1/4 cup
cardamom 1/2 tsp
sugar 1/3 cup

for Syurp
sugar 3/4 cup
water 1/2 cup
lemon juice 1 tsp
sliced pistachios for garnish


make filling
Combine all the dry ingredients, ground almonds, pecans, coconut, sugar, and cardamom.

layering the pastry sheets
Preheat the oven 350 degree F.
Butter the bottom of a rectangular baking dish.
Open 1 phyllo sheet and fold it in half and place it in the baking dish.
Apply butter covering the whole sheet.
Spread a thin layer of the filling.
Fold another phyllo sheet in half.
Apply butter on folded phyllo sheets and place the buttered side on the spread nuts mixture.
Apply butter on the top layer.
Repeat the process until you all the 6 sheets are in the tray.
The pieces should fit snugly, but not squashed.
IMP: With a very sharp knife, cut the roll into squares.
Lightly brush the butter over the surface.
Bake the baklava for about 25 to 30 minutes until they are light golden brown in color.

making syrup and garnish

Boil the sugar and water together until syrup is ½ thread consistency. Add the lemon juice and cardamom powder and turn off the heat. (Lemon juice keeps the syrup from crystallizing.)
Carefully pour the hot (but not boiling) syrup evenly over baklava pieces.
Sprinkle few pieces of the sliced pistachios over baklava.
Allow the baklava to cool before serving. Enjoy!


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