BAKLAVA

Baklava is one of the most famous desserts of Turkey, which is a sweet pastry stuffed with lots of crushed nuts. There is no evidence where this Baklava born but some source shows it is from Central Asian Turkic origin but developed in the kitchens of Topkapi Palace of Ottoman Empire in Turkey. Turkish people like to eat this Baklava especially in occasions like in the holy month of Ramadan and a best choice for Iftar. I first tasted this delicious sweet pastry in Turkey last year when I went to a tour to Istanbul and I just loved that flakey texture with sweet and nutty flavored delicious dessert. In Turkey they serve baklava with whipped cream and pistachios. Baklava is made by thin sheets of phyllo dough, you can make this dough at home but it is easily available in grocery stores and you can get ready to use frozen phyllo dough and sheets too. It's a little lengthy job but worth it and I made it with frozen phyllo sheets and her is the recipe……..

Check the Baklava recipe here....
INGREDIENTS:---
Phyllo pastry sheets – 1 pack (we need 20 to 25 sheets)
Unsalted melted butter --- 1 cup + 3 tab sp
Pistachios --- 2 cups coarsely ground
1/2 cup --- cream
Casserole dish – 13/9 inches preferably square
FOR BAKLAVA:----
1. Thaw the phyllo sheets and place then on a flat surface like on a kitchen counter and cut them in to half now you have 2 blocks of phyllo sheets, (keep them separate because we are going make a layer of coarsely ground pistachios in between these 2 blocks) and then cut in to 8/12 inches make sure that all sheets are in same size.
2. Apply butter in side the casserole dish then lay down 2 sheets of phyllo sheets and then spread melted butter on top of these 2 sheets and then lay down 2 more sheets on top of the buttered sheets and continue the process till you finish 1 block of phyllo sheets don't forget to spread the melted butter in between every 2 layers of phyllo sheets.
3. After you finish the first block of phyllo sheets spread the cream on top of it and spread the ground pistachios evenly on top of the cream.
4. Now start with the second block of phyllo sheets same as we done with the first block on top of pistachios like lay down 2 layers and spread butter in each 2 layers and do this till you finish the 2nd block.
5. Now spread with butter nicely on very top layer, don't forget this step.
6. Now dip a sharp knife in hot water to cut Baklava into square shape.
Pre heat the oven at 375 degree F. for 10 min and place the casserole in the oven and bake in the middle rack for 15 min and reduce the heat and bake for 25 min. or till it become nice golden color on top.
7. Remove from the oven and leave it at room temperature for 10 minFOR BAKLAVA SYRUP:---
Sugar – 1 cup
Water – 1 cup
Honey – 1 cup
Lemon juice – 1 tab sp
1. Mix water and sugar in a pan and bring to a full boil and keep boiling for 15 min. and remove from heat add lemon juice and honey and let it cool for a while.
2. Now pour this warm syrup on top of the Baklava evenly along with the cut lines.
3. Make sure pour the syrup only between the lines.
4. Leave it covered with a foil at least for 4-5 hours the syrup should be completely absorbed.
5. No need to keep it in the fridge, cover loosely with foil.
Enjoy Iftar with this delicious BAKLAVA.