Baklawa. Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup, frosting or honey. Baklava is a sweet dessert made of layers of phyllo filled with chopped walnuts and pistachios, soaked with honey syrup. Baklava (baqlawah) is a rich, sweet pastry made of layers of filo pastry filled with chopped walnuts or pistachio and sweetened with syrup or honey.

Baklawa Baklava is a Mediterranean dessert with layers of phyllo dough, nuts and honey. Learn to make your own with our guide to baking baklava. Baklava or baklawa is a sweet dessert which is originated from Turkey but has been adapted by Iran and many other Arab countries. You can cook Baklawa using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of Baklawa

It's of shelled pistachios, coarsely chopped.
You need of walnuts, coarsely chopped.
It's of hazelnuts, coarsely chopped.
You need of sugar.
It's of ground cinnamon.
You need of large pinch of ground cloves.
You need of phyllo dough, thawed.
You need of unsalted butter, melted.
You need of honey syrup.
You need of sugar.
You need of cold water.
Prepare of honey.
You need of orange extract.
You need of whole cloves.

Baklawa King's reputation and business have grown through the years because we have managed to continue providing the same kind of "home-made" taste and quality to all of our freshly prepared treats. This heavenly Baklava combines honey-soaked layers of flaky phyllo pastry with spiced walnuts. It's a great make-ahead dessert perfect for the holidays or special occasions. BakLAWA, similar to the more frequently referred to, bakLAVA is slightly different.

Baklawa step by step

Set aside 3-4 tbsp of chopped pistachios for garnish. Combine the remaining chopped nuts in a mixing bowl. Add 1/4 cup of the sugar, cinnamon, and ground cloves. Stir to mix..
Preheat the oven to 350 degrees F..
Unroll phyllo and measure briefly against a 13 “x 9″ x 2” baking pan. Trim a little of the phyllo to better fit your baking dish..
Now spread the phyllo sheet on top of a damp towel, and cover with a second damp towel. This will help keep the phyllo dough from breaking while you work to assemble the baklava..
Lightly brush the baking dish with a bit of the melted butter. Take one sheet of phyllo and line the baking pan with it, fold in any excess. Brush the phyllo sheet with butter and gently press in the corners and sides of the baking pan..
Lay another phyllo sheet on top, brush with butter, and press into the pan as you have done with the first sheet. Lay another sheet on top, brush with butter, and press into the pan as before. Continue layering and buttering each phyllo sheet until you have used up 1/3 of the phyllo package. Distribute half of the nut mixture evenly over the top sheet..
Layer another 1/3 of the phyllo following the same process as before. Now distribute the remaining half of the nut mixture over the top layer..
Layer the remaining phyllo sheets following the same process as before..
If needed, trim off excess phyllo. Generously brush the very top layer of phyllo with butter..
With a knife, cut diagonal lines, 1/2 inch deep, in the phyllo to make out 1 1/2 inch diamond pieces. Do not press the knife all the way down..
Bake on a low rack for 45 mins to 1 hour, or until golden and a skewer inserted in the center comes out clean. IMPORTANT…Because ovens vary, be sure to check your baklava half way through baking..
While the baklava is baking, make the honey syrup. Place the sugar and water in a saucepan and heat stove-top, stirring occasionally, until sugar dissolves. Add the honey, orange extract, and whole cloves; stir to mix. Bring to a boil, then lower heat and let simmer for about 25 minutes. Remove syrup from heat and let cool to lukewarm. Add lemon juice. Remove the whole cloves.
When ready, remove the baklava from the oven and immediately pour the cooled honey syrup to cover the entire hot baklava. Let set to completely absorb the syrup..
A few hours later, cut the baklava carefully through the earlier marked pieces. Serve with a garnish of chopped pistachios..

Lebanese baklawa on the otherhand uses a simple syrup mixture scented with orange blossom and rose waters. This honey baklava is flaky, crisp and tender and I love that it isn't overly sweet. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Baklava or baklawa is a rich, sweet pastry featured in many cuisines of the former Ottoman countries. It is made of layers of phyllo dough filled with chopped nuts, such as walnuts, almonds, or pistachios, and sweetened with syrup or honey.