Baklava
Filling and wrapping
- 120 grams pistachio nuts (shelled)
- 120 grams walnuts nuts (shelled)
- 50 grams powdered sugar
- 220 grams unsalted butter (melted)
- filo pastry sheets
Syrup
- 2 pieces orange (for zest or peeling)
- 5 pieces Cinnamon stick
- 3 cups white sugar
- 4 cups water
Filling and wrapping
- Check all the nuts carefully that they have no stones, shells, or any hard object that may damage teeth.
- After checking, place them in a food processor and grind them to the consistency shown.
- Sprinkle with the powdered sugar and set aside.
- Open the box of Filo Pastry and using a scissor, cut open the plastic bag. Slide the rolled sheets out carefully and get one sheet. Keep the remaining sheets under a lightly moistened cloth.
- Brush the filo sheets with melted butter and place another sheet over it and brush again with butter. Do the same with the third sheet.
- Like rolling a big cigarette, place the pulverized nuts at the end of one sheet and roll it out.
- Bake it over medium heat until the color becomes golden brown.
- Remove from the oven and immediately spoon the syrup over them as shown.
- Transfer to a serving plate and you may serve it with vanilla ice cream
Syrup
- Place all the ingredients in a heavy saucepan and simmer for about 1 hour or until the syrup is thick and has the aroma of oranges.
- Strain it and set aside.
