Baklava Recipe

Baklava is a sweet dessert it is made by the layering process of filo it is filled with sweetened and chopped nuts. The place of origin of Baklava is the Ottoman Empire. Region Of State Southeast Europe, Algeria, Central Asia or the Middle East.

The serving temperature of Baklava is cool, room temperature or rewarmed. The main ingredient of Baklava is filo pastry, nuts or sweetened.

Nutritional Value:-

56 grams of Baklava contains 230 calories.

It contains 11 grams of fat, 30 grams of carbohydrates, 3 grams of protein and it also contains 2% of calcium and 6% iron.

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 Ingredients:-

1. Walnuts, 250 grams
2. Almonds, 125 grams
3. Castor Sugar, 40 grams
4. Cinnamon Powder, 5 grams
5. Clove Powder, 5 grams
6. Filo Pastry, 200 grams
7. Butter, 100 grams
8. Sugar, 200 grams
9. Honey, 30 grams
10. Cinnamon Stick, 3 grams

Method Of Cooking:-

1. Take a little butter in a pan and saute the nuts with sugar and cinnamon and clove powder.
2. Chop the nuts mixture coarsely.
3. Take the filo pastry in the pan and apply butter, make four layers of the filo pastry in the same way or repeating process.
4. Place the filo layers on a food pan and put the nuts filling on it.
5. Place another layer of 4 filo and repeat the process two more times.
6. Cut the arrangement into smaller pieces while still in the container.
7. Bake at 180°C for half an hour.
8. Make a sugar syrup (1 string consistency), add the cinnamon stick and honey to it.
9. Pour the syrup into the baked Baklava, soak for a little while and serve hot.

Remarks:-

• Nice and finely chopped the walnuts.
• Mix everything when it is incorporated with each other.
• You need lots of a lot of melted butter when you using the filo.
• Grease your pan with butter.
• And when you put your filo layer by layer in a pan brush the butter on them.
• It is a repeating process buttering then layering after buttering then layer this process is a repeat by 5 times.
• Preheat your oven at 230°C for 20 minutes.
• Make the golden brown colour when you bake the Baklava.
• After when it comes to room temperature refrigerate your Baklava for 4 to 6 hours.

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