A fresh Arabian take on desserts - this divine, countrified dessert is made from the phyllo and topped with sugar syrup and is great with other desserts or as a major accompaniment to any meal.
For the pastry base
- 4 cups finely chopped pistachios or walnuts
- 2 cups butter, Crisco, or ghee
- 1 cup sugar, white only
- 18 sheets of phyllo dough
- In a pan put the water and sugar and heat until boiling.
- Once it start boiling add the lemon and leave in for another 15 minutes until the syrup start thickening.
- Set aside to cool.
- Preheat an oven. Brush the surface of the baking tray (square or rectangular shape 24 x40 cm) with oil.
- Melt the butter or the ghee.
- Put on layer of dough in the baking tray and brush it with the ghee, repeat 6 times.
- On the side, mix the walnuts with the sugar and the pistachios.
- Spread the walnut mix equally on top of the dough.
- Spread ¼ cup of the ghee on top of the walnuts. Put another dough on top of the walnut and brush it with ghee.
- Repeat the last step 12 times.
- Wet your fingers with water and gently wipe the last dough.
- Brush the last dough with ghee generously.
- Cut the baklava into small squares with the kitchen knife. Put the baklava in the oven.
- Bake on 325° F for about half an hour then on 450 °F for the last 5-10 minutes until it turns golden and crunchy.
- Take the baklava out of the oven and immediately pour the cooled sugar syrup on it. Serve at room temperature.
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