Sweet, flaky baklava is the perfect dessert to serve with tea at the end of a meal. Make sure your phyllo pastry is completely thawed before working with it, and don't worry if it tears—there are so many layers, no one will ever notice.
- Portion size 32 servings
- Credits : Canadian Living: Holiday Baking 2014
- 225 g salted shelled pistachios
- 225 g walnuts
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 egg whites
- 10 sheets phyllo pastry thawed
- 10 tablespoons butter melted
- 1 1/2 cup granulated sugar
- 4 teaspoons lemon juice
- 1 teaspoon orange blosson or rose water
- 3 tablespoons finely chopped salted shelled pistachios
In food processor, pulse together pistachios, walnuts, sugar, cinnamon and cardamom until mixture resembles coarse crumbs. In bowl, beat egg white until foamy; fold into pistachio mixture. Set aside.
Cut phyllo sheets in half crosswise to make 12 1/2- x 9-inch (32 x 23 cm) sheets; cover with damp towel.
Brush 13- x 9-inch (3.5 L) cake pan lightly with butter. Place 1 phyllo sheet in bottom of pan; brush lightly with butter. Repeat with 7 more phyllo sheets.
Spread half of the pistachio mixture over top. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with 3 more phyllo sheets. Top with remaining pistachio mixture. Arrange 1 phyllo sheet over top; brush lightly with butter. Repeat with remaining phyllo sheets; brush top layer lightly with butter.
Using sharp knife, cut through layers lengthwise to make 4 strips. Cut diagonally into 1-inch (2.5 cm) wide strips. Bake in 350°F (180°C) oven until golden brown, about 45 minutes.
Topping: Meanwhile, in saucepan, cook sugar with 3/4 cup water over medium-high heat until dissolved. Bring to boil; reduce heat and simmer until syrupy, about 10 minutes. Remove from heat; stir in lemon juice and orange blossom water. Let cool slightly. Pour over hot baklava; sprinkle with pistachios. Let cool completely in pan, about 1 hour. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Nutritional facts per piece: about
- Fibre 2 g
- Sodium 96 mg
- Sugars 12 g
- Protein 3 g
- Calories 190.0
- Total fat 12 g
- Potassium 122 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
- Iron 6.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 3.0