Baklava

Ingredients:

• For the Baklava:

  • 1 package of filo dough (about 16 sheets), thawed
  • 2 cups mixed nuts (walnuts, pistachios, almonds, or a combination), finely chopped
  • 1 1/2 cups unsalted butter, melted
  • 1 tsp ground cinnamon (optional)
  • 1/4 cup granulated sugar

• For the Syrup:

  • 1 1/2 cups granulated sugar
  • 1 cup water
  • 1/2 cup honey
  • 1 tsp lemon juice
  • 1 cinnamon stick (optional)

Instructions:

1. Prepare the Nuts:

   • Finely chop the mixed nuts and combine them with the ground cinnamon (if using) and 1/4 cup of sugar. Set aside.

2. Prepare the Filo Dough:

   • Preheat your oven to 350°F (175°C).
   • Brush a 9x13-inch baking dish with melted butter. Place the first sheet of filo dough in the dish, then brush with butter. Repeat this process, layering and buttering each sheet, until you have about 8 sheets layered.
   • Sprinkle a thin, even layer of the chopped nut mixture over the filo dough.

3. Layer the Filo and Nuts:

   • Add 2 more sheets of filo dough on top of the nuts, brushing each with butter. Add another layer of nuts, followed by 2 more sheets of filo dough.
   • Repeat the layering process until all the nuts are used, finishing with about 8 layers of filo dough on top.

4. Cut the Baklava:

   • Using a sharp knife, carefully cut the baklava into diamond or square shapes (about 1.5-inch pieces). Be careful not to cut all the way through to the bottom layer; this will help it bake evenly.

5. Bake the Baklava:

   • Bake the baklava in the preheated oven for 45–50 minutes, or until it is golden brown and crisp.

6. Make the Syrup:

   • While the baklava is baking, make the syrup. In a saucepan, combine the sugar, water, honey, and lemon juice. Bring to a boil, then reduce the heat and simmer for about 10–15 minutes, until the syrup thickens slightly.
   • If using, add the cinnamon stick during simmering for extra flavor, then remove it before using the syrup.

7. Finish the Baklava:

   • Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the hot baklava. Allow the syrup to soak in and the baklava to cool completely (this may take 2 hours or more).

8. Serve:

   • Once cooled, serve the baklava. The syrup will harden as it cools, making the baklava crisp and sweet.

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Nutritional Values (Approx. Per Piece, 1 Square or Diamond):

Assuming 24 pieces, here are the approximate nutritional values for Baklava:

• Calories: 200–250 kcal
• Protein: 2–3 g
• Carbohydrates: 25–30 g
  • Fiber: 2–3 g (from nuts)
  • Sugars: 20–25 g (from honey, sugar, and syrup)
• Fat: 12–15 g
  • Saturated Fat: 4–5 g (from butter and nuts)
• Cholesterol: 15–25 mg
• Sodium: 30–50 mg (depending on butter used)
• Vitamins & Minerals:
  • Vitamin E: 4–6% of the Daily Value (from nuts)
  • Calcium: 2–4% of the Daily Value
  • Iron: 4–6% of the Daily Value

Baklava is a rich and indulgent treat that’s best enjoyed in small portions due to its sweetness and richness!