Baklava
A rich and flaky Middle Eastern dessert made with layers of phyllo pastry, nuts, butter, and sweet syrup. Crispy, golden, and perfectly sweet.
Phyllo
Cedar Phyllo 1LB
Nuts
Butter
Gay Lea Unsalted Butter 454g
Sugar and Water
Redpath Sugar 2Kg
Cedar Rose Water 250ML
Yamama Rose Water 750ML
Cedar Orange Blossom Water 250ML
Yamama Orange Blossom Water 750ML
Directions
Step-by-step instructions
Preheat oven to 350°F (175°C).
Mix chopped nuts with cinnamon and set aside.
Brush a baking dish with melted butter.
Layer 8 sheets of phyllo, brushing each with butter.
Spread an even layer of the nut mixture.
Repeat phyllo and nut layers, finishing with 8–10 buttered phyllo sheets on top.
Cut baklava into squares or diamonds before baking.
Bake for 40–45 minutes until golden and crisp.
Boil sugar and water for 10 minutes, add lemon juice and rose/orange blossom water.
Pour hot syrup over hot baklava and let cool completely before serving.
Cooking Tips
For best results, use fresh ingredients and don't rush the cooking process. Taste as you go and adjust seasonings to your preference.