Baklava

Name: Baklava
Yield: 24 servings
Ingredients: 1 cup unsalted butter; 2 cups shelled pistachios; 1 cup walnuts; 2 Tbs granulated sugar; ½ tsp ground cinnamon; 1 lb filo pastry; 2 cups attar

👥 24 servings

🗣️ English (detected)

category: Bars & Brownies

counters: Shawarma Counter, Bakery

aka: baklava, baklawa, bakhlava, baclava, baklawah, pistachio baklava, walnut baklava, filo nut pastry

pairs-with: attar, maamoul

slack: unforgiving — cold syrup onto a hot tray or hot syrup onto a cold one; matched temperatures and the filo goes soggy and stays that way

step: pour cold syrup over the hot tray, stand 4 hr

#filo #pistachio #walnuts #middle eastern #oven #syrup

From: John Chen's Tabular Recipes

🥘 Ingredients

unsalted butter 1 cup
shelled pistachios 2 cups
walnuts 1 cup
granulated sugar 2 Tbs
ground cinnamon ½ tsp
filo pastry 1 lb
attar 2 cups

🍳 Cookware

9x13 pan
oven

1

Melt unsalted butter over low heat without stirring, skim the foam off the top and pour the clear gold layer off the milky sediment, leaving that behind.
2

Chop shelled pistachios and walnuts coarse with granulated sugar and ground cinnamon — pulsed to a powder they pack into a paste, and the layer wants to stay rubble.
3

Layer filo pastry in a buttered 9x13 pan , brushing every single sheet with @&( timer and stopping halfway to spread @&( timer in an even bed.
4

Cut @&( timer all the way through to the base in parallel diagonals, into diamonds, **before** it goes anywhere near the oven.
5

Bake @&( timer in the oven at 325°F (160°C) 1 ¼ hr , until it is deep gold right through to the middle sheets.
6

Pour attar evenly over @&( timer the moment it comes out — it will hiss and settle — then 4 hr uncovered before cutting the diamonds free.

Actions

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